Tofu Bami Goreng

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

For 4 people

Nutritional Information

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


  • 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


  • 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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home