Smoked Tofu Stir-Fry Recipe

30 minutes



  • 160g of soba noodles
  • 225g of smoked tofu
  • 1 tbsp of rapeseed oil, or rice bran oil
  • 1 garlic clove, crushed
  • 1 red chilli, thinly sliced
  • 1/2 pink grapefruit
  • 2 tbsp of sesame seeds, toasted
  • 1 avocado, peeled and cubed
  • mint leaves, or basil leaves, 1 large handful

Pink grapefruit dressing

  • 1/2 pink grapefruit, juiced
  • 1 lime, zested
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp of ginger, grated
  • 1 tsp brown sugar
  • 1 tbsp of rice vinegar


First, cook the noodles according to packet instructions, then drain and rinse under cold water. Set aside to drain
Cut the smoked tofu into thick matchsticks, around 1cm wide. Set aside
Slice the peel and pith off the half grapefruit (a very sharp serrated knife is best for this), then slice the flesh into small pieces. Add any excess grapefruit juice to the dressing (see below
Prepare the dressing by whisking everything together and adjusting to taste; you may want it a little sweeter or saltier so adjust the soy and sugar accordingly
Heat the oil in a large frying pan or wok over a high heat. Add the garlic and chilli and stir-fry for 30 seconds until aromatic, then remove from the pan and set aside. Add the tofu to the hot pan and cook, stirring occasionally, until it is golden and starting to crisp around the edges
Turn off the heat and add the noodles to the pan along with the garlic and chilli. Toss them with the tofu, then pour in the dressing and add the sesame seeds and fresh mint or basil. Toss well, then divide between two bowls
Top the noodles with the cubed avocado and sliced grapefruit flesh, then serve immediately