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Parchment-baked tofu
35 m active | 1 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 320
  • Fat about 9g
  • Carbohydrates about 34g
  • Protein about 24g
This is needed
This is needed for 4 people
  • 1 limes, use only the juice
  • salted water, boiling
  • 1.5 tbsp cane sugar
  • 100 g Chinese noodles
  • 1 garlic cloves, pressed
  • 4 tbsp mild soy sauce
  • 3 cm ginger, finely grated
  • 3 tsp Thai 7-spice
  • 400 g smoked tofu, cut into approx. 2 cm pieces
  • 1 tbsp peanut oil
  • 2 spring onions, cut into rings
  • 200 g carrots, cut into sticks
  • 200 g baby mange-touts, cut into strips
To make the parcels,
  • 4 baking paper
  • 4 pieces kitchen twine
  • 1 limes, cut into segments
  • 4 tbsp coriander, roughly chopped
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And that's how it's done
And that's how it's done
Cook the noodles in salted water until almost soft, drain, rinse in cold water, set aside. Mix together the lime juice and all the ingredients up to and including the ginger. Add the tofu, mix, cover and marinate for approx. 30 mins. Remove the tofu from the marinade, set aside the rest of the marinade.
Heat the oil in a wide-bottomed frying pan. Stir-fry the onions, carrot and mange-tout for approx. 3 mins, remove. Add a little oil. Fry the tofu for approx. 5 mins., add the vegetables, pasta and reserved marinade, carefully mix.
To make the parcels,
press one sheet of baking paper into a soup bowl. Add ¼ of the tofu and vegetable mixture. Fold the baking paper to form a little pocket and tie with cooking string. Repeat. Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Remove, open the pocket, sprinkle with coriander and drizzle with lime juice.