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Tofu bami goreng
25 m active | 2 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 474
  • Fat about 12g
  • Carbohydrates about 63g
  • Protein about 24g
This is needed
This is needed for 4 people
  • 250 g Asian egg noodles
  • 1.5 lime (produces approx. 4 tbsp)
  • salted water, boiling
  • 1.5 tbsp sugar
  • 1 garlic clove, squeezed
  • 0.75 dl soy sauce
  • 4 cm ginger, finely grated
  • 1.5 tsp chilli powder
  • 0.75 tsp ground coriander seeds
  • 4 wooden skewers
  • 1.5 tsp turmeric
  • 3 spring onion incl. green part, onions finely chopped, green part cut into rings
  • oil for frying
  • 300 g tofu, cut into pieces approx. 3 x 1.5 cm
  • 2 garlic clove, sliced
  • 400 g Swiss chard, sticks and leaves cut into strips approx. 2 cm wide
  • 1 yellow pepper, cut into strips
  • 1 lime, rinsed with hot water, dabbed dry, cut into wedges
  • 120 g bean sprouts
  • 2 tbsp peppermint, finely chopped
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And that's how it's done
And that's how it's done
Cook the noodles in boiling salted water until almost soft, drain, rinse in cold water, set aside. To make the marinade, combine the lime juice with the ingredients up to and including turmeric. Stir in the tofu, cover and marinate for about 2 hrs. Remove the tofu from the marinade, scrape off the marinade and retain. Place the tofu on skewers. Heat the oil in a non-stick frying pan, fry the skewers for approx. 5 mins. and remove, keep warm. Heat a little oil in the same pan. Briefly stir-fry the onions and garlic, add the Swiss chard and peppers for approx. 3 mins., stir in the bean sprouts and continue to stir-fry for approx. 1 min. Add the noodles and reserved marinade, heat through. Stir in the peppermint. Serve with the lime.