This is one of my go-to tofu dishes with a fun mix of western and oriental ingredients resulting in a harmony of colour, flavour and texture. For those of you who own our Snyman family cookbook, turn to page 80 of POSH NOSH; I’ve simply ditched the egg white to make this delicious dish fully plant-based.

Pic: Neil Corder

Serves 4


200g rice noodles
20ml (4 tsp) sesame oil
3-4 spring onions, trimmed and finely sliced
1 red or yellow pepper, cored and very finely sliced
15ml (1 Tbsp) scraped and finely chopped fresh ginger
60ml (4 Tbsp) soy sauce
10ml (2 tsp) coconut blossom sugar
30g rocket leaves
30ml (2 Tbsp) shredded mint leaves
30ml (2 Tbsp) shredded basil leaves
30ml (2 Tbsp) sesame seeds, roasted in a dry frying pan
200g firm tofu
¼ cup sesame seeds
vegetable oil

  1. Pour boiling water over the noodles in a bowl and set aside for about 2 minutes to soften. Drain well in a colander.
  2. Heat the sesame oil in a medium frying pan, add the spring onions and pepper, and stir-fry until softened. Add the ginger, soy sauce and sugar, then stir in the drained noodles, rocket, mint and basil. Stir-fry until the rocket is limp and everything is piping hot.
  3. Slice the tofu into batons, drizzle a little sesame oil over the batons and roll them in sesame seeds. Heat a little vegetable oil in a non-stick frying pan and fry the tofu on all sides until the seeds are golden and crispy; this should only take a minute or two.

To Serve: Pile the noodles into bowls, top with sesame-toasted tofu and scatter over the reserved roasted sesame seeds.


  • If you can’t find coconut blossom sugar, regular brown sugar will do.
  • You could switch out the tofu for slivers of tempeh if you wish.
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