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

250 g Asian egg noodles
salted water, boiling
1 ½ limes (produces approx. 4 tbsp)
¾ dl soy sauce
1 ½ tbsp sugar
1 garlic clove, squeezed
4 cm ginger, finely grated
1 ½ tsp chilli powder
¾ tsp ground coriander seeds
1 ½ tsp turmeric
300 g 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, sliced
400 g Swiss chard, sticks and leaves cut into strips approx. 2 cm wide
1 yellow pepper, cut into strips
120 g bean sprouts
2 tbsp peppermint, finely chopped
1 lime, rinsed with hot water, dabbed dry, cut into wedges
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How it's done

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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.


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