Crispy Marmite Tofu Noodles

This glossy noodle recipe uses Marmite in the sauce, giving a lovely umami flavour, and the tofu and edamame beans pack in plenty of plant-based protein.

By The Good Housekeeping Cookery TeamPublished: 24 June 2024

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Kris Kirkham

If cooking for vegans, check your noodles are suitable and swap the honey for agave or maple syrup.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Cal/Serv:

580

Ingredients

450 g
extra firm tofu, cut into rough 2cm pieces, we used The Tofoo Co.
3 Tbsp.
cornflour
1 1/2 Tbsp.
sesame oil

FOR THE SAUCE

1 1/2 Tbsp.
Marmite
2
garlic cloves, crushed
1 1/2 Tbsp.
runny honey
3 Tbsp.
soy sauce
2 tsp.
lime juice

FOR THE NOODLES

1 Tbsp.
vegetable oil
300 g
Tenderstem broccoli, cut into rough 3cm pieces
200 g
edamame beans, fresh or frozen
300 g
cooked noodles, we used Amoy Medium Noodles

Directions

1. Step 1Preheat oven to 240°C (220°C fan) mark 9 and line a baking tray with baking parchment. Roughly pat the tofu dry with kitchen paper. In a large bowl, toss the tofu in the cornflour to coat. Add the sesame oil and toss again. Empty on to the lined tray and cook for 20min, turning halfway, until crisp.
2. Step 2Meanwhile, in a small bowl mix all the sauce ingredients with 150ml water until combined. Set aside until needed.
3. Step 3For the noodles, 5min before the tofu is due to be ready, heat the oil in a large wok or frying pan over medium heat. Cook the broccoli for 6min, stirring occasionally, until just tender. Add the tofu, edamame beans, noodles and sauce and cook for 3min, mixing/tossing occasionally, until glossy and piping hot. Serve.

AIR FRYER COOKING
Preheat air fryer to 180°C. Cook the coated tofu in the air fryer basket for 15min, turning halfway, until crispy. Complete recipe to serve.

Per serving:

Calories: 580
Protein: 43g
Fat: 24g
Saturates: 7g
Carbs: 43g
Sugars: 9g
Fibre: 7g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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