Crispy Tofu Stir Fry with Leek & Chilli

Crispy tofu with leeks

Serves: 2
Preparation time: 10 minutes
Cooking time: 10 minutes

1 small leek, sliced thinly
1 thumb sized piece of ginger, finely chopped
3 cloves garlic, finely chopped
4 radishes, thinly sliced
1 red chilli, thinly sliced
1 green chilli, thinly sliced
1 lime
200g tofu, 2cm cubed
1 tbsp sesame seeds
80g udon noodles or wheat noodles

2 tbsp sesame oil
2 tbsp tamari (sub for soy sauce)
1 tsp mirin
1 tsp brown sugar


Add 1 tbsp sesame oil to a wok, place on a high heat.

Once hot add the chilli and ginger and fry for a few minutes before adding the garlic and tofu.

In a small bowl, stir together the soy sauce, mirin, sugar, squeeze of ½ lime and remaining sesame oil then add to the wok.

Add the udon noodles to a pot of boiling water and simmer for five minutes.

Toss the wok allowing each side of the tofu to cook then add in the thinly sliced radish and leeks, ½ the sesame seeds then add in the cooked noodles with a splash of the water from the pot, and fry together on a high heat for the final 2-3 minutes.

Garnish with ¼ lime, a sprinkle of sesame seeds. We recommend serving with chilli crisp oil (optional).

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