Tofu bami goreng

Total time: 2hr 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 474 Kcal, 24g Protein, 63g Carbohydrates, 12g Fat


  • 0.75 dl soy sauce
  • 1 lime, rinsed with hot water, dabbed dry, cut into segments
  • 250 g Asian egg noodles
  • salted water, boiling
  • 1.5 tbsp sugar
  • 2 garlic clove, thinly sliced
  • 4 cm ginger, finely grated
  • 1.5 tsp chilli powder
  • 1.5 tsp turmeric
  • 4 wooden skewers
  • 300 g tofu, cut into pieces approx. 3 x 1.5 cm
  • 0.75 tsp ground coriander seeds
  • oil for frying
  • 3 spring onions incl. green parts, onions finely chopped, green part cut into rings
  • 400 g Swiss chard, stems and leaves cut into strips approx. 2 cm wide
  • 1 yellow pepper, cut into strips
  • 2 tbsp peppermint, finely chopped
  • 120 g bean sprouts

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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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