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Steamed tofu and pak choy noodles

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Made with tofu and pak choy, this warming noodle dish is full of flavour. Give this meat-free dish a go this week.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes, + marinating time
Steamed tofu and pak choy noodles


  • 1 tsp sesame oil
  • ½ small brown onion, finely chopped
  • 3 spring onions, thinly sliced
  • 4cm-piece ginger, cut into matchsticks
  • 2 long red chillies, thinly sliced (optional)
  • 2 tsp brown sugar
  • ¼ cup (60ml) salt-reduced soy sauce
  • 1 tbs rice wine vinegar
  • 1 tbs oyster sauce
  • 2 x 300g pkts Coles Kitchen Silken Tofu
  • 1 bunch Asian Pak Choy, halved
  • 340g pkt Coles Asia Rice Vermicelli Noodles
  • Coriander leaves, to serve
  • Thinly sliced spring onion, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring, for 3 mins or until onion softens. Add the spring onion, ginger, chilli, if using, sugar, soy sauce, vinegar and oyster sauce. Cook, stirring, for 3 mins or until aromatic. Set aside for 10 mins to develop the flavours.
  2. Step 2

    Line a steamer with baking paper. Pat the tofu dry with paper towel. Place tofu in the steamer over a saucepan of simmering water and cook for 5 mins. Arrange pak choy in steamer and cook for a further 5 mins or until the tofu is heated through and the pak choy wilts. Thinly slice the tofu.
  3. Step 3

    Meanwhile, cook the noodles following packet directions. Drain.
  4. Step 4

    Divide the noodles among serving bowls. Top with the tofu and pak choy. Drizzle with the onion mixture. Sprinkle with coriander and extra spring onion to serve.