Parchment-baked tofu

Total time: 1hr 25m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 320 Kcal, 24g Protein, 34g Carbohydrates, 9g Fat


  • Tofu
  • 100 g Chinese noodles
  • salted water, boiling
  • 1.5 tbsp cane sugar
  • 1 lime, use only the juice
  • 1 garlic clove, pressed
  • 4 tbsp mild soy sauce
  • 400 g smoked tofu, cut into approx. 2 cm pieces
  • 3 tsp Thai 7-spice
  • 3 cm ginger, finely grated
  • Vegetables
  • 1 tbsp peanut oil
  • 200 g carrots, cut into sticks
  • 2 spring onions, cut into rings
  • 200 g baby mange-touts, cut into strips
  • To make the parcels,
  • 4 baking paper
  • 4 pieces kitchen twine
  • 4 tbsp coriander, roughly chopped
  • 1 lime, cut into segments

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  • Tofu

    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.
  • Vegetables

    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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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