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Char Siu Tofu
with stir-fried noodles / carrots / snow peas

Active: 45 Total: 45

Char Siu tofu has been very popular with our members, so we're bringing it back and pairing it with a veggie-filled noodle stir fry. Enjoy it as part of a Lunar New Year celebration or any time!



Char Siu Tofu:
  • Tofu, extra-firm - 16 oz , sliced into 1/2" / 1.3 cm slices (vacuum-packed preferable)
  • Garlic - 2 cloves , chopped
  • Soy sauce, low-sodium - 3 Tbsp
  • Hoisin sauce - 2 Tbsp
  • Brown sugar - 2 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Chinese five spice - 1 tsp
  • Foil - for roasting
Stir-Fried Noodles:
  • Garlic - 2 cloves , chopped
  • Carrots - 6 oz , shredded (look for pre-shredded to save time)
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Water - 1/3 cup
  • Hoisin sauce - 1/4 cup
  • Soy sauce, low-sodium - 2 Tbsp
  • Lime juice - 2 tsp
  • Oil, toasted sesame - 1 1/2 tsp
  • Sriracha (opt) - 1 tsp (plus more for serving)
  • Cornstarch - 2 tsp
  • Noodles, dried lo mein - 8 oz (sub spaghetti)
  • Oil, cooking - 1 Tbsp
  • Snow peas, fresh or frozen - 8 oz


  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick slices. (Can be done 1 day ahead)

  2. Make tofu glaze: Chop garlic (portion for tofu). Whisk garlic, soy sauce, and hoisin sauce (portions for tofu) together with brown sugar, vinegar, and five spice powder until well combined. (Can be done up to 5 days ahead)

  3. Garlic (portion for noodles) / Carrots - Prep as directed and store separately. (Can be done up to 5 days ahead)

  4. Green onions - Prep as directed.

  5. Make sauce - Whisk together water, hoisin sauce (portion for noodles), soy sauce (portion for noodles), lime juice, sesame oil, and sriracha (if using). Whisk in cornstarch until no lumps remain.

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  1. Heat a pot of salted water to boiling for noodles.

  2. Heat oven to 400F / 204C. Line a baking dish or sheet pan with foil and spray it with nonstick cooking spray or brush with some oil.

  3. Place tofu in a single layer in prepared baking dish. Season on both sides with some salt and pepper. Generously brush the top and sides with glaze, drizzling any extra over top. Bake tofu until heated through and glaze coats the top, 15 to 17 minutes.

  4. While tofu cooks, add noodles to boiling water and cook until tender but not mushy (refer to package directions for the right cook time for your noodles). Drain well.

  5. When tofu is nearly done, heat a wok or large nonstick skillet with cooking oil over medium-high heat. Add carrots, white parts of green onions, and garlic to heated oil. Stir fry for 2-3 minutes until vegetables are fragrant and beginning to turn tender.

  6. Add snow peas and stir fry until crisp-tender and beginning to brown in spots, 2 to 3 minutes more.

  7. Give the sauce a stir. Remove pan from heat and add sauce, noodles, and green parts of green onions. Toss everything together to combine. Taste and season with some salt and pepper or more lime juice if needed.

  8. Serve tofu with noodles on the side and extra sriracha to drizzle over top (if using). Enjoy!



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