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Complete recipe

Tofu & cabbage noodles

Golden tofu and tender cabbage tossed with noodles and soy sauce.

By Forkue Updated

28 minutes3 servingseasylow budget
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Golden tofu, shredded cabbage, carrots, and noodles in an ivory bowl
AI-generated serving illustration. Optional ingredients may be shown.

Ingredients

  • Tofu400 g · firm, drained
  • Cabbage3 cups · finely shredded
  • Ramen3 packs · noodles only; seasoning sachets not used
  • Soy sauce2 tbsp · measured
  • Carrots · optional1 medium · cut into thin matchsticks

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

  1. Pat tofu dry and cut into 2 cm cubes.
  2. Wash and shred cabbage; prepare carrot if using.
  3. Put a saucepan of water on to boil and set aside the ramen seasoning packets.
  4. Heat a little oil in a wide skillet over medium-high heat. Brown tofu for 8–10 minutes, turning, then transfer to a plate.
  5. Cook cabbage and optional carrot in the same pan with a splash of water for 4–5 minutes until tender.
  6. Cook noodles in boiling water according to their packet, reserving a little cooking water before draining.
  7. Return tofu to the skillet with noodles and soy sauce. Toss with a splash of cooking water for 1–2 minutes until hot throughout.

Cooking and storage notes

  • Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
  • Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.