This is a fun recipe to try with a product called “tofu sheets” or “tofu pasta”.

Rainbow tofu noodles

Makes 4 servings


  • 200g (7oz) fresh tofu sheet
  • 1 large red onion
  • 1 tablespoon finely chopped ginger or ginger puree
  • 1 tablespoon oil
  • 2 zucchini (courgette) sliced
  • 1 red capsicum (bell pepper)
  • 1 tablespoon sesame oil
  • 3 tablespoons soy sauce
  • 2 tablespoons honey or date puree
  • ½ cup hot water
  • 2 tablespoons white sesame seeds
  • 2 tablespoons black sesame seeds
  • 3 spring onions (scallions) for garnish


  1. Fold the tofu sheet long ways and keep folding until you have a roll.  Slice ends off the roll so you have noodle shaped pieces.  Aim for 3mm (⅛in) slices.
  2. In a pot saute the onion, ginger and oil for 5 minutes or until clear.
  3. Add the tofu and remaining ingredients (except spring onions) and cook for about 3 minutes or until warm.
  4. Stir through the spring onions raw at the end.
  5. You can spice this dish up with some chilli if you like your  food hot!
  6. If you prefer you can use any noodle with this recipe.

This is a large thin sheet of tofu resembling a large pasta sheet.  Just roll it up and slice it and you have instant noodles!  You will find it in the fridge section of many Asian supermarkets.