Tofu bami goreng

Tofu bami goreng

Total: 2 hr 25 Min. | Active: 25 Min.
vegetarian, lactose-free, healthy and balanced
Nutritional value / people: 474 kcal
, Fat: 12 g
, Carbohydrate: 63 g
, Protein: 24 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

250g Asian egg noodles
salted water, boiling
1 ½ limes, use only the juice (produces approx. 4 tbsp)
¾dl soy sauce
1 ½tbsp sugar
1 garlic clove, pressed
4cm ginger, finely grated
1 ½tsp chilli powder
¾tsp ground coriander seeds
1 ½tsp turmeric
300g Karma Bio Tofu nature, cut into pieces approx. 3 x 1.5 cm
4 wooden skewers
oil for frying
3 spring onions incl. green parts, onions finely chopped, green part cut into rings
2 garlic cloves, thinly sliced
400g Swiss chard, stems and leaves cut into strips approx. 2 cm wide
1 yellow pepper, cut into strips
120g bean sprouts
2tbsp peppermint, finely chopped
1 lime, rinsed with hot water, dabbed dry, cut into segments
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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.


Cooking pasta

Cooking pasta

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