Warm Crispy Sesame Tofu Noodle Salad
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27 Min
Prep : 20 minutes Cook: 5-7 minutes DIFF : Easy As
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
400 g pre-cooked thin egg style noodles*
2
⅓ cup Eta Light and Free Japanese Style Soy and Citrus Dressing
3
300 g block firm tofu
4
1 egg
5
1 Tbsp soy sauce
6
½ cup panko crumbs
7
⅓ cup Gregg's Sesame Seeds
8
¼ cup flour seasoned with salt and pepper
9
100 g snow peas, thinly sliced
10
1 red capsicum, deseeded and cut into thin strips
11
1 large carrot, cut into julienne** strips
12
¾ cup bean sprouts
13
Extra Eta Light and Free Japanese Style Soy and Citrus Dressing (optional)
14
1-2 Tbsp vegetable oil
15
2 tsp sesame oil
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Step 1
Place the pre-cooked noodles in a bowl. Pour over boiling water and drain well. Return noodles to the bowl. While still warm toss through Wattie’s Lite and Free Japanese Style Soy and Citrus Dressing. Set aside to cool. Step 2
Pat the tofu dry with paper towels. Cut into 1 cm thick slices. Break the egg onto a plate and whisk in the soy sauce to combine. Mix together panko crumbs and Gregg's Sesame Seeds. Dip the tofu slices into the seasoned flour then into the egg mix and finally coat in the panko sesame crumb mix. Place on a tray. Refrigerate for 10 minutes to allow the crumb to adhere to the tofu. Step 3
To prepare the salad toss together noodles, snow peas, capsicum, carrot and bean sprouts. Taste and add a little more dressing if required. Set aside. Step 4
Heat oils in a frying pan and over medium heat fry the crumbed tofu slices until golden and hot. Place on the noodle salad and serve. Kraft Kitchen Tips!
Tossing the dressing through the warm noodles allows the flavours to be absorbed into the noodles as they cool.
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