Ginger & Garlic Glazed Tofu Noodles

Quick, comforting and packed with flavour, these Ginger & Garlic Glazed Tofu Noodles make a wonderful midweek meal. Crispy golden tofu is coated in a sticky honey glaze with warming ginger, garlic and a gentle hint of chilli, then tossed with noodles and fresh vegetables for a satisfying plant-based dish.

You can use any of our honeys in this recipe, but we especially recommend Super Ginger Honey. Its warming ginger notes complement the savoury glaze beautifully, adding an extra layer of flavour that brings the whole dish together.

Simple to prepare and ready in under 30 minutes, it’s a delicious way to enjoy a nourishing homemade dinner.

Ingredients

(serves 2)

• 1 tablespoon Just Bee Honey (we recommend Super Ginger Honey for extra warmth and flavour)
• 200g firm tofu, drained and cubed
• 2 garlic cloves, crushed
• 1 teaspoon fresh grated ginger
• 2 tablespoons tamari or soy sauce
• 1 teaspoon sesame oil
• A pinch of chilli flakes
• 2 portions noodles of your choice
• 1 pak choi, sliced
• 150g mushrooms, sliced

To serve:

• Sesame seeds
• Sliced spring onions

Method

1. Cook the Tofu:
   Heat a little oil in a large frying pan over medium heat. Add the tofu and cook for 6–8 minutes, turning occasionally, until golden and crisp on all sides.
2. Prepare the Glaze:
   In a small bowl, mix together the Just Bee Honey, garlic, ginger, tamari or soy sauce, sesame oil and chilli flakes until well combined.
3. Glaze the Tofu:
   Pour the glaze over the tofu and cook for 1–2 minutes, stirring gently, until the sauce becomes sticky and lightly caramelised.
4. Cook the Noodles and Vegetables:
   Prepare the noodles according to the packet instructions. Meanwhile, stir-fry the pak choi and mushrooms for 3–4 minutes until just tender.
5. Combine and Serve:
   Add the cooked noodles and vegetables to the pan with the glazed tofu. Toss everything together until evenly coated in the sauce. Divide between bowls and finish with a sprinkle of sesame seeds and sliced spring onions.