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How to make Sesame crumbed tofu with stir fried egg noodles

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 1 x 420g pkt hokkein noodles
  • 1/2 cup (75g) plain flour
  • 1/4 cup (35g) sesame seeds
  • 300g block silken firm tofu, patted dry with paper towels
  • Vegetable oil, for shallow-frying
  • 1 red capsicum, finely chopped
  • 1 tablespoon finely grated ginger
  • 1 bunch choy sum (or other Asian green), coarsely chopped
  • 2 cups (200g) bean sprouts
  • 1 tablespoon sesame oil
  • 1/4 cup (60ml) soy sauce

Method

  • Step 1 Bring a saucepan of water to the boil. Remove from heat, add noodles and stand for 30 seconds. Drain then refresh under cold water then drain again.
  • Step 2 Combine flour and sesame seeds then season with salt and ground white pepper. Spread half the mixture over a plate. Cut tofu into 16 squares, place squares over flour mixture, then sprinkle remaining mixture over the top. Press mixture gently into tofu and turn to coat on all sides.
  • Step 3 Heat 2cm vegetable oil in a large frying pan or wok over medium-high heat until hot, then shallow-fry tofu, in batches, for 2 minutes turning once or until golden all over. Drain on a paper towel-lined plate.
  • Step 4 Heat 1 tablespoon vegetable oil in a wok over high heat. Add capsicum, ginger and choy sum stems and stir-fry for 2 minutes. Add choy sum leaves and stir-fry for another minute. Add bean sprouts, noodles, sesame oil and soy, stir-fry for another 2 minutes or until heated through. Serve sesame-crumbed tofu over noodles.