Tofu Bami Goreng

2hr 25m
Preparation/cooking time: ca. 25m + Marinate: ca. 120m

For 4 people

Nutritional Information

Contains 410 Kcal


  • 250 kg Asian egg noodles
  • saltwater, boiling
  • 1 lime, rinsed with hot water, dabbed dry, cut into segments
  • 0.75 dl soy sauce
  • 1.5 tbsp. sugar
  • 2 clove of garlic, cut into thin slices
  • 4 cm ginger, finely grated
  • 1.5 tsp. chilli powder
  • 0.75 tsp. ground coriander
  • 1.5 tsp. turmeric
  • 300 g tofu, cut into 3- x 1.5-cm pieces
  • oil to fry
  • 4 wooden skewer
  • 400 g chard, stems and leaves cut into 2-cm-wide strips
  • 3 spring onions, incl. green parts, onions finely chopped, greens cut into rings
  • 1 yellow pepper, cut into strips
  • 120 g bean sprouts
  • 2 tbsp. peppermint, finely chopped

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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.

Products used in this recipe

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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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Average rating: 5.0 of 5 1 - 1 From 1 Ratings

  • from on
    Average rating: 5.0 of 5

    finden Sie nicht, dass 250 kg Nudeln ein bisschen viel ist für 4 Personen? :)

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