Ready in 15 Min Prep, 10 Min Cooking Time | Serves 2


1/2 block firm organic tofu, cut in strips

4 tablespoon Organic Tamari Soy Sauce

2 x fresh noodles of your choice We used Singaporean-styled noodles

1 tablespoon neutral oil

1 onion, sliced thinly

1 carrot, sliced thinly

1 red capsicum, thinly sliced

1 cup mushrooms, thinly sliced


1/4 cup Organic Tamari Soy Sauce

1 teaspoon Organic Sesame Oil, Toasted

1 tablespoon Organic Mirin

2 Tablespoon Organic Brown Rice Malt Syrup


1 stalk spring onion, finely sliced

Organic Sesame Seeds, Unhulled optional

Chilli flakes


1. Cut your firm tofu into small rectangular strips, then marinade them with your tamari sauce.

2. Cook noodles as per instructions. Once cooked, run under cold water and set aside.

3. Heat your fry pan, add oil and fry your tofu for a couple minutes on each side until brown. Set aside. Then in the same frypan, add oil then fry onion until translucent. Then add carrots, capsicum and stir fry for a few minutes until soft. Add your mushrooms and toss around for 1 minute.

4. Add your noodles to the vegetables and stir. Combine all your sauce ingredients first, then add your frypan. Mix around the noodles until fully coated.

5. Ready to serve with spring onions. Optional to add sesame seeds and chilli flakes.











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