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 soya sauce
  • 1 lime, rinsed with hot water, dabbed dry, cut into segments
  • 250 g Asian egg noodles
  • saltwater, boiling
  • 1.5 tbsp. sugar
  • 2 garlic cloves, cut into thin slices
  • 4 cm ginger, finely grated
  • 1.5 tsp. chili powder
  • 1.5 tsp. turmeric
  • 4 wooden skewers
  • 300 g tofu, cut into 3- x 1.5-cm pieces
  • 0.75 tsp. ground coriander
  • oil to fry
  • 3 spring onions, including green parts, onions finely chopped, greens cut into rings
  • 400 g chard, stems and leaves cut into 2-cm-wide strips
  • 1 yellow peppers, cut into strips
  • 2 tbsp. peppermint, finely chopped
  • 120 g Mungo 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 turmeric. Stir in the tofu, cover and marinate for about 2 hours. 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. 4 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 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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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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