Recipe 8: Vegan Noodles with Tofu -perfectly nutritious dinner for everyone including vegans and gluten-intolerant people

Posted by Japan Emporium Admin on

This is not only a complete dinner for health-conscious people but also for Vegans and gluten-intolerant people. How could it be more useful than that? 

100% Buckwheat noodle is gluten-free and as for konjac noodle, it has less than a half calories of cooked wheat noodles.

Tofu is naturally gluten-free and low in calories. It is an excellent source of protein.

Serves 2, time: 20 min.


  • 150g of 100% Buckwheat dried noodles
  • 2 balls of dried Konjac noodles (120g when prepared)
  • 1/2 tbs oil (sesame or vegetable)
  • 1 clove garlic thinly sliced
  • 2 sticks spring onion cut in 5cm sticks
  • 150g or a half carton of Tofu diced
  • 1 tbs minced ginger
  • 2 tbs Mirin
  • 1 tbs Gluten-free Tamari soy sauce
  • 100g pointed cabbage shredded
  • La-yu chilli oil, chilli flakes or coriander leaves to garnish

You can buy ALL in Red from our shop! Please see Collections.


  1. Soak the Konjac in hot water for 5 min.
  2. Boil the buckwheat noodles following the instructions on the packet. Rinse quickly and drain well. Set aside.
  3. Heat the oil in a wok over a medium heat. Add the garlic and spring onions and cook for 1 min. Remove and set aside. 
  4. Add the tofu, ginger, Mirin, soy sauce and 50ml of water to the wok and cook for 1 min.
  5. Add the cabbage and cook for 1 min or until just wilted. 
  6. Return the noodles to the wok and heat it up.
  7. Serve with La-yu chili oil, chilli flakes or coriander leaves. 

My Tips:

If would like more substantial Tofu, try a Marinated Tofu. It has a firmer texture and added flavours.

In Step 2, keep some of the cooking liquid. You can add some in Step 6 to adjust the thickness of the sauce.











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