Soy-Orange Tofu Dressing

This recipe works in combination with: Lentil & Vegetable Stew with Harissa Dressing, Roasted Aubergine Curry, Vegetable & Tofu Skewers with Garlic Yogurt. This recipe features in these meal plans: Veggie Sunshine.

Tofu served with noodles and a wilted watercress, soy and orange dressing.


  • 1 orange, cut in half and juiced
  • 198g tofu, drained and cut into strips
  • 75g of watercress
  • 1 1/2 tsp sesame seeds
  • 50g of medium dried egg noodles
  • 1 tbsp olive oil
  • 1 tbsp light soy sauce
  • 1 garlic clove, finely chopped
  • 1 tsp ginger, grated
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 10 mins
  • Price per person: £2.73
  • Store cupboard: Typical
  • Calories per serving: 554
  • 5-a-day per serving: 2
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Soy-Orange Tofu Dressing photo

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  1. Heat 1/2 tbsp oil in a frying pan and fry the tofu for 3-4 minutes or until slightly browned. Remove and set aside.
  2. Cook the noodles according to the packet instructions.
  3. Meanwhile, add the remaining oil and fry the garlic for 1 minute. Add the orange juice, soy sauce, and ginger. Simmer for 1-2 minutes and then remove from the heat.
  4. Place the noodles on one side of a plate and the tofu on the other. Add the watercress to the soy-orange dressing and stir for 20 seconds, or until the watercress begins to wilt in the heat of the sauce. Spoon the watercress dressing over the tofu and sprinkle on the sesame seeds.

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