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Sesame-crusted tofu with gingery noodles Recipe
Sesame-crusted tofu with gingery noodles
  • Cook Time: 20 mins
  • Serving: 4 Persons
Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 611
  • Carbohydrate Content: 75g
  • Fat Content: 27g
  • Fiber Content: 5g
  • Protein Content: 18g
  • Saturated Fat Content: 5g
  • Sodium Content: 1.1g
  • Sugar Content: 23g

Sesame-crusted tofu with gingery noodles Recipe

By 2021-06-25

Sesame-crusted tofu with gingery noodles is a Noodle recipe for 4 people, takes only 20 mins; recipe has egg, tofu and cornflour.

Ingredients

  • Garlic Clove - 3 garlic cloves, finely sliced
  • Red Chilli - 1 red chilli, thinly sliced
  • Spring Onion - 1/2 bunch spring onion, shredded lengthways
  • Egg - 1 egg, beaten
  • Carrot - 4 carrots, cut into matchsticks
  • Soy Sauce - 1 tbsp soy sauce
  • Sunflower Oil - 150ml sunflower oil, for frying
  • Egg Noodle - 250g pack medium egg noodle
  • Cornflour - 3 tbsp cornflour
  • Sesame Seed - 3 tbsp sesame seed
  • Tofu - 300g block tofu, patted dry and cut into triangles
  • Stem Ginger - 50g stem ginger (around 4-5 balls), finely chopped, plus 2 tbsp syrup

Instructions

  1. Tip the beaten egg onto a plate and coat the tofu in it. On a plate, mix the cornflour, sesame seeds and seasoning and dip the tofu pieces into it. Set aside.
  2. Heat the wok and add 2 tbsp of the oil, plus the carrots, and stir-fry until tender, adding a few splashes of water if they start to stick. Add the chilli, garlic, ginger and most of the spring onions, and fry for a few more mins. Meanwhile, cook the noodles following pack instructions, drain, then toss into the vegetables, along with the syrup and soy.
  3. Heat the remaining oil in a large frying pan. Carefully shallow-fry the tofu pieces, a few mins each side, until golden. Remove and drain on kitchen paper. Scatter with the remaining spring onions and serve with the noodles and a little extra soy sauce, if you like.

Author Chef Soomro [email protected]

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

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