Olive Magazine
Crispy Tofu Recipe With Noodle Salad

Seared sesame tofu with noodle salad

Published: February 18, 2015 at 9:42 am
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  • Preparation and cooking time
    • Total time
    • or under
  • Easy
  • Serves 2

A great vegetarian alternative to a Chinese takeaway, the sesame seeds and red chilli liven up this tofu dish. According to the Chinese, the noodles give longevity, bonus!

  • Vegetarian
Nutrition:
NutrientUnit
kcal427
fat16.5g
carbs52.5g
fibre2.2g
protein20.5g
salt4.16g
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Ingredients

  • 400g pack firm tofu
  • 1 tbsp sesame seeds
  • 1 red chilli, seeded and chopped
  • 2 tbsp soy sauce
  • 2 tbsp caster sugar
  • 2 tbsp Chinese black vinegar or rice wine vinegar
  • 200g Chinese egg noodles
  • 1 tbsp sesame oil
  • 4 spring onions, finely chopped

Method

  • STEP 1

    Wrap the tofu in heavy layers of kitchen paper then press gently to remove as much excess water as possible. Repeat a couple of times. Slice the tofu in half horizontally into 2 flat pieces. Sprinkle with the sesame seeds.

  • STEP 2

    Mix the chilli with the soy, sugar, vinegar and one tablespoon of water. Cook the noodles in salted boiling water until al dente and drain.

  • STEP 3

    Heat a frying pan with the sesame oil until very hot. Sear the tofu for about 2 minutes each side or until golden and crisp. Put the noodles on two plates, top with the tofu and pour the dressing over both. Finish with the spring onions.

Chinese Soup Dumplings (Sheng Jian Bao)
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