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Sesame crumbed tofu with stir fried egg noodles
Sesame crumbed tofu with stir fried egg noodles
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious sesame-crusted tofu with choy sum, sprouts, and noodles is a crowd-pleaser for all.
Ingredients:
  • 1 x 420g pkt hokkein noodles
  • 75g plain flour
  • 35g sesame seeds
  • 300g block silken firm tofu, patted dry with paper towels
  • Vegetable oil, for shallow-frying
  • 1 red capsicum, finely chopped
  • 20.00 ml finely grated ginger
  • 1 bunch choy sum (or other Asian green), coarsely chopped
  • 200g bean sprout
  • 20.00 ml sesame oil
  • 60ml soy sauce
Instructions:
  • Bring a saucepan of water to a boil. Remove from heat, add noodles, and let sit for 30 seconds. Drain, rinse with cold water, and drain again.
  • In a bowl, mix flour and sesame seeds, season with salt and ground white pepper. Spread half of the mixture on a plate. Cut tofu into 16 squares, place them on the flour mixture, and sprinkle the remaining mixture on top. Gently press the mixture onto the tofu, ensuring all sides are coated.
  • Heat a generous amount of vegetable oil in a wide frying pan or wok until sizzling. Fry tofu in batches for 2 minutes, flipping once, until beautifully golden. Place on paper towel to drain.
  • In a hot wok, swirl 1 tablespoon of vegetable oil. Toss in capsicum, ginger, and choy sum stems, stir for 2 minutes. Drop in choy sum leaves, stir for 1 more minute. Add bean sprouts, noodles, sesame oil, and soy sauce, stir for 2 minutes until everything is heated. Plate sesame-crusted tofu on top of noodles and serve.

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