Ingredients – 2 Persons


  • 300g firm tofu
  • 100g hemp tagliatelle
  • 150g carrot
  • 1 lime
  • 1 red chilli
  • 1 tbsp sesame oil
  • 1 tbsp tamari
  • 200g courgette
  • 2 tbsp sweet white miso paste
  • 2 tsp maple syrup
  • handful of fresh mint

Hemp noodles and pan-fried tofu form the delicious vegan bed of this Oriental dish.  We drizzle them with a rich sweet miso paste dressing, fresh lime juice and maple syrup and add accents of fresh mint.

Add our vegan & organic carrot tagliatelle for a touch of colour. Alternatively, try our hemp or spinach vegan tagliatelle.

Use coupon code RECIPE10 for 10% off at the checkout.



  1. 1. Drain the tofu and pat fry with paper towel. Cut into 2cm pieces.
  2. 2. Peel the carrot and cut into matchsticks. Finely chop the chilli. Remove the ends of courgette, but leave the skin on. Prepare courgette ribbons using a peeler and slice the courgettes into long, thin strips.
  3. 3. Heat a frying pan with 1 tbsp of sesame oil on a medium heat and fry the tofu for 5 minutes. Add the tamari to the pan and fry for a further 2 minutes, then add the carrot and fry for another 3 minutes until the carrot has softened slightly.
  4. 4. Boil a kettle. Pour boiling water into a large saucepan until 3/4 full, bring to the boil and plunge the tagliatelle into the pan. Remove from the heat and leave to cook for 4 minutes, then drain and rinse. Set aside.
  5. 5. Meanwhile, to make the sauce; mix the sweet miso paste with the juice from the lime and the maple syrup.
  6. 6. In a bowl, mix the noodles with the tofu, carrot, courgette and chopped chilli. Roughly tear the mint leaves and add to the bowl together with the miso sauce, stir to combine.
  7. 7. Serve on warm plates.

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