Sesame Honey Tofu with Stir Fried Egg Noodles
Quick and easy Honey-Sesame Tofu makes weeknight dinner a cinch to get on the table.
Nutrition Per Portion
- Calories
745
- Carbs
97.9g
- Fat
29.9g
- Fibre
6g
- Protein
25.8g
- Sugar
41.7g
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Sesame Oil
-
Soy Sauce
-
Rice Vinegar
-
Peanut Butter
-
Brown Sugar
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Dried Egg Noodles
-
Carrot
-
Red Capsicum
-
Cabbage
-
Tomato Ketchup
-
Honey
-
Corn Flour
-
Sesame Seeds
-
Snow Peas
-
Olive Oil
-
Tofu
|
Sesame Oil |
Soy Sauce |
Rice Vinegar |
Peanut Butter |
Brown Sugar |
Dried Egg Noodles |
|
Carrot |
Red Capsicum |
Cabbage |
Tomato Ketchup |
Honey |
Corn Flour |
|
Sesame Seeds |
Snow Peas |
Olive Oil |
Tofu |
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0.0 min
Bring a saucepan of water to the boil.
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0.5 min
Peel and julienne the carrot.
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2.5 min
Julienne the snow peas and red capsicum.
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5.0 min
Thinly slice the cabbage.
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6.0 min
In a bowl, mix together half the sesame oil, half of the soy sauce, half of the rice vinegar, peanut butter and bown sugar.
-
8.0 min
In another bowl, mix together the remaining sesame oil, soy sauce, rice vinegar, tomato ketchup and honey.
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10.0 min
Slice the tofu.
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11.0 min
In a wok, heat half of the olive oil over high heat.
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12.5 min
Add the cabbage and stir fry until slightly softened (2 minutes).
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13.0 min
Add the 2/3 of the cornflour into a shallow bowl. Dredge the tofu through the cornflour until coated on all sides.
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14.0 min
Create a cornflour slurry by mixing the remaining cornflour with an equal amount of water.
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15.0 min
Add the carrot, snow peas and red capsicum in with the cabbage. Continue to stir fry until slightly softened but still crisp (2-3 minutes).
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16.0 min
In a frying pan, heat the remaining olive oil over high heat.
-
17.5 min
When the oil is hot, add the tofu and cook until the cornflour on the outside forms a crisp outer layer.
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19.0 min
Remove the boiling water from the heat and add the egg noodles. Cover the saucepan and allow the egg noodles to soak until softened. (around 4mins)
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21.0 min
Add the peanut butter mixture into the wok with the vegetables and stir through.
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23.0 min
Drain the noodles and toss through the vegetables.
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24.0 min
When the tofu is crisp on all sides, add the honey mixture to the tofu and toss to coat.
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25.0 min
Stir small amounts of the cornflour slurry through the honey mixture until thickened and sticks to the crispy tofu.
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27.0 min
Distribute the noodles among serving bowls.
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29.0 min
Serve the honey tofu alongside the vegetable noodle stir fry.
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30.0 min
Garnish the honey tofu with sesame seeds.
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Ingredients
Sesame Oil
Soy Sauce
Rice Vinegar
Peanut Butter
Brown Sugar
Dried Egg Noodles
Carrot
julienne
Red Capsicum
julienne
Cabbage
thinly sliced
Tomato Ketchup
Honey
Corn Flour
Sesame Seeds
Snow Peas
julienne
Olive Oil
1 tablespoon per person
Tofu
sliced
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Reviews (1)
James Prigmore Verified
Simple and effective