Lucy Bee’s Marinated Tofu Stir-Fry with Kelp Noodles & Asian Greens

Serves 2 – 4

This is my ultimate mid-week meal as it’s packed full of flavour and goodness. Sometimes it’s easy to get a little stuck with lunch ideas, and this is also a great dish to make in bulk and take to work in a lunchbox the next day.


  • 200g firm tofu, cut into 2cm cubes
  • 200g kelp noodles or rice noodles
  • 30g Lucy Bee coconut oil
  • 8 spring onions, cut into matchsticks
  • 1 red pepper, deseeded and sliced
  • 1 green pepper, deseeded and sliced
  • 1 pak choi or tat soi, or a mixture, chopped
  • Ground black pepper
  • Alfalfa sprouts, to serve

For the marinade

  • 2 garlic cloves, crushed
  • 30g fresh ginger, peeled and chopped
  • 10g fresh horseradish, peeled and chopped
  • 4 tsp sesame oil
  • 6 tsp tamari
  • 40ml rice wine vinegar


  1. Blitz the marinade ingredients together in a food processor, then transfer to a bowl. Add the cubed tofu to the marinade, stir to coat, then set aside to marinate for at least 2 hours.
  2. Cook the kelp or rice noodles according to the packet instructions. Once cooked, set the noodles aside. Heat the coconut oil in a wok or heavy-based frying pan, then add the tofu along with the marinade and cook for 2 minutes, stirring occasionally. Add the spring onions, peppers and pak choi or tat soi, and cook for 3 minutes.
  3. Meanwhile, submerge the noodles in cold water for 1 minute, then drain and stir into the tofu and vegetables, mixing until the noodles are coated in the sauce. Add black pepper to taste and serve with a scattering of alfalfa sprouts.


Recipe taken from Coconut Oil: Nature’s Perfect Ingredient by Lucy Bee (Quadrille)