SESAME-CRUSTED TOFU WITH GINGERY NOODLES

Sesame-crusted tofu with gingery noodles image

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

Provided by Good Food team

Categories Dinner

Time 40m

Number Of Ingredients 12

Ingredients

1 egg , beaten
300g block tofu , patted dry and cut into triangles
3 tbsp cornflour
3 tbsp sesame seed
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 noodle
1 tbsp soy sauce

Steps:

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.

Nutrition Facts : Calories 611 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 23 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium