Parchment-baked tofu

Parchment-baked tofu

Total: 1 hr 25 Min. | Active: 35 Min.
vegetarian, lactose-free, healthy and balanced
Nutritional value / people: 320 kcal
, Fat: 9 g
, Carbohydrate: 34 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


100g Chinese noodles
salted water, boiling
1 lime, use only the juice
1 ½tbsp cane sugar
1 garlic clove, pressed
4tbsp mild soy sauce
3tsp Thai 7-spice
3cm ginger, finely grated
400g smoked tofu, cut into approx. 2 cm pieces


1tbsp peanut oil
2 spring onions, cut into rings
200g carrots, cut into sticks
200g baby mange-touts, cut into strips

To make the parcels,

4 baking paper
4pieces kitchen twine
4tbsp coriander, roughly chopped
1 lime, cut into segments
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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.


Cooking pasta

Cooking pasta

Peeling ginger

Peeling ginger

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