Sesame-crusted tofu with gingery noodles
By Good Food
Not sure what to do with tofu? Try coating it in sesame seeds, shallow frying and serving with a tasty Asian-style vegetable stir-fry
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Prep:20 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 611
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fat 27g
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saturates 5g
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carbs 75g
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sugars 23g
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fibre 5g
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protein 18g
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salt 1.1g
Ingredients
- 1 egg, beaten
- 300g block tofu, patted dry and cut into triangles
- 3 tbsp cornflour
- 3 tbsp sesame seeds
- 150ml sunflower oil, for frying
- 4 carrots, cut into matchsticks
- 1 red chilli, thinly sliced
- 3 garlic cloves, finely sliced
- 50g stem ginger (around 4-5 balls), finely chopped, plus 2 tbsp syrup
- ½ bunch spring onion, shredded lengthways
- 250g pack medium egg noodles
- 1 tbsp soy sauce
Method
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.
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.
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.
