Hoisin Tofu With A Courgette Noodle Slaw

Colourful, full of flavour and texture, and easy! A quick and healthy dinner idea, perfect for any night of the week.


  • No ginger paste? Use fresh grated ginger instead. 
  • No carrots? Try with mooli radish or parsnip instead. 
  • No courgette? Use carrots or cucumber instead. 
  • No soy sauce? Use tamari instead. 
  • No lime? Try with lemon instead.

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 2


2 Courgettes

1 Carrot

150 g Firm tofu

1 tbsp Sesame seeds

For the glaze:

4 tbsp Hoisin sauce

2 tbsp Lime juice

2 tbsp Soy sauce

1 tbsp Ginger paste

2 Garlic cloves (grated)


  1. In a flat container, add all the ingredients for the glaze and mix until smooth. Pour two tablespoons of the glaze into a mixing bowl and cut the tofu into 2 cm thick slices. Add the tofu to the glaze and set aside to marinade. 
  2. Use a spiralizer or julienne peeler to spiralise the courgettes and carrot directly into the mixing bowl with the two tablespoons of glaze mixture. 
  3. Place a frying pan over a medium high heat. Add the glaze and tofu slices. Simmer until the glaze has reduced and thickened into a syrup, about 5-8 minutes. Turn the tofu slices a few times into the glaze to evenly coat. 
  4. Divide the slaw between two plates and top each with the tofu slices. Garnish with sesame seeds. 
hoisin tofu with a courgette noodle slaw in a white bowl with chopsticks

How to store

Store in an airtight container, in the fridge, for up to 2 days. 

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