Serves 4 portions


  • 350g Hi Protein Soy Co Firm Tofu

  • 2 tablespoons soy sauce

  • 2 tablespoons oyster sauce

  • 2 tablespoon sesame oil

  • 1 tablespoon honey

  • 1 large broccoli head

  • 1 medium carrots

  • 1 medium red capsicum

  • 150g snow peas

  • 100g button mushrooms

  • ¼ purple cabbage

  • 200g peeled tinned edamame

  • 2 spring onions

  • 2x 90g dry soba noodles

  • 1 tablespoon sesame seeds


  1. Cut tofu into thick matchsticks and place them in a shallow bowl with 1 tablespoon of soy sauce, 1 tablespoon oyster sauce, 1 tablespoon of sesame oil and 1 tablespoon of honey. Mix it around for the marinade to cover the tofu and let it sit until you cut up all the vegetables

  2. Wash and chop all the vegetables to your desired size and form

  3. Once all the vegetables are chopped and placed on a large tray, add 1 tablespoon of sesame oil into a wok over medium heat

  4. Add the marinated tofu and sauté until they turn golden brown. Remove from pan into a plate and set aside

  5. Add the vegetables 2 at a time into the pan in the order they are written above (vegetable that take the longest to cook first) Once they start to soften and heat through add in another 2 vegetables

  6. Once all the vegetables are in the wok, add 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce and ¼ cup of water

  7. While the vegetables are cooking, make the soba noodles as per the packet instructions

  8. Once all the vegetables are heated through and soften to your preference, add in the edamame beans and the pre-cooked tofu back into the wok

  9. Now you are ready to serve – 1 serve = ¼ of the soba noodles + ¼ of the vegetable and tofu mix and sprinkle of sesame seeds