Mushroom and Tofu Noodle Bowl


Usually Chinese takeaways contain heaps of sugar, but this recipe uses a minimal amount which will help you to avoid a blood sugar rush.

Serves 4-6



For the sticky soy sauce:

2 tbsp rice wine vinegar (or apple cider vinegar if you don’t this)
2 tbsp dark soya sauce 
1 tbsp lime juice 
1 tsp cornflour 
1cm grated ginger (or 1 tsp ginger paste)
1 tsp honey (or maple/golden syrup)


For the tofu:

280g extra firm tofu
1 tsp sunflower oil 
½ tsp paprika
Salt and pepper

For the stir fry:

125g Mushrooms (we used shiitaké), thickly sliced 
1 tsp Cornflour 
a pinch of salt and pepper
10 Broccoli spears, chopped into threes
1 Spring onion, chopped
1 tbsp Sesame oil
½ cup edamame beans 

For the peanut dressing:

2 tbsp runny peanut butter 
1.5 tbsp Sriracha sauce
1 tbsp sesame oil 
1 tsp garlic puree
1 tsp maple syrup 
3-4 tbsp lime 
1cm grated ginger (or 1 tsp ginger paste)
3-4 tbsp water
pinch black pepper 

To serve: 

Wholegrain noodles
Chopped coriander
Sesame seeds
Desiccated coconut


For the tofu:​

  1. Preheat oven to 180 C. Drain the tofu and wrap in a clean cloth. Place a heavy object on top of it (such as a pan) and set aside for about 10-15 minutes.

  2. Unwrap the tofu and slice into 1.5cm cubes (roughly). Place it on a lined baking tray then drizzle over the oil, along with the paprika, salt and pepper. 

  3. Tumble the tofu with your hands to evenly coat the tofu then baking for around 20 until lightly golden. Meanwhile, start on the peanut dressing

For the peanut dressing:

  1. Combine all the peanut dressing ingredients apart from the water in a bowl.

  2. Use a mini whisk to combine (or use a fork). Slowly add the water and whisk until smooth. Add more water or peanut butter if the mixture is too thick or runny, respectively. Set aside to be used later.

For the sticky soy sauce:​

  1. Combine all the ingredients apart from the corn flour in a small bowl and whisk with a fork.

  2. In a separate cup add the cornflour and a few drops of water to form a paste. Add the cornflour paste to the soy sauce mix. Whisk to combine then set aside to be used in the stir fry below.

For the stir fry:​

  1. dd the sliced mushrooms in a bowl then sprinkle over the cornflour, salt and pepper. Tumble to evenly coat the mushrooms. 

  2. Heat a wok on medium heat, then add the peanut oil. Once the oil has heated (slides quickly across surface of pan) add the mushrooms (do not add in any of the leftover cornflour from the bowl) and cook whilst stirring often. 

  3. After a minute, add the spring onion and broccoli spears. Add another tbsp. of oil if it is looking too dry. Fry until slightly tender then once almost cooked, add the sticky soy sauce that you made earlier then add the edamame beans and baked tofu. Fry until the sauce thickens. 

To serve:

Serve the stir fry with your choice of wholegrain rice or noodles then drizzle over the about 2-3 tbsp of peanut dressing per person. Sprinkle over some chopped coriander, sesame seeds and desiccated coconut to garnish. 

Andri Neocleous