Description
This Sesame-crusted tofu with gingery noodles recipe features crispy tofu coated in a crunchy sesame seed crust, served alongside stir-fried vegetables and flavorful egg noodles tossed in ginger syrup and soy sauce. It’s a vibrant and satisfying vegetarian dish that balances crispy, savory, and aromatic elements effortlessly.
Ingredients
Scale
Tofu and Coating
- 1 egg, beaten
- 300g block tofu, patted dry and cut into triangles
- 3 tbsp cornflour
- 3 tbsp sesame seeds
- Salt and pepper, to taste
Vegetables and Noodles
- 150ml sunflower oil, for frying
- 4 carrots, cut into matchsticks
- 1 red chilli, thinly sliced
- 3 garlic cloves, finely sliced
- 50g stem ginger (around 4–5 balls), finely chopped, plus 2 tbsp syrup
- ½ bunch spring onion, shredded lengthways (divided use)
- 250g pack medium egg noodles
- 1 tbsp soy sauce, plus extra for serving
Instructions
- Prepare the tofu coating: Tip the beaten egg onto a plate and coat the tofu triangles by dipping them in the egg. Then, on another plate, mix the cornflour, sesame seeds, and a pinch of salt and pepper. Dip the egg-coated tofu pieces into this mixture to get a sesame crust. Set aside.
- Cook the vegetables: Heat a wok over medium-high heat and add 2 tablespoons of sunflower oil. Add the carrot matchsticks and stir-fry until tender, adding a few splashes of water to prevent sticking as needed. Then add the sliced red chilli, garlic, chopped stem ginger (reserve syrup for later), and most of the shredded spring onions. Stir-fry these aromatics for a few more minutes to develop flavor.
- Prepare the noodles: Meanwhile, cook the egg noodles according to package instructions. Once cooked and drained, toss the noodles into the wok with the stir-fried vegetables. Add the reserved stem ginger syrup and 1 tablespoon soy sauce, tossing everything to combine well and warm through.
- Fry the tofu: In a large frying pan, heat the remaining sunflower oil over medium heat. Carefully shallow-fry the tofu pieces in batches for a few minutes on each side until golden and crisp. Remove and drain on kitchen paper to absorb excess oil.
- Serve: Arrange the sesame-crusted tofu on plates, scatter over the remaining shredded spring onions, and serve with the gingery noodles. Offer some extra soy sauce on the side for added seasoning to taste.
Notes
- Pressing and drying the tofu well helps achieve a crispier crust when frying.
- Adjust the amount of red chilli according to your heat preference or omit for a milder dish.
- Using stem ginger syrup adds a subtle sweetness and depth, but you can substitute with honey or omit if unavailable.
- Ensure not to overcrowd the pan when frying tofu to maintain crispiness.
- This recipe can be made gluten-free by substituting tamari for soy sauce and using gluten-free noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Keywords: sesame tofu, gingery noodles, vegetarian tofu recipe, sesame crusted tofu, stir fry noodles, Asian vegetarian main
