Photo: Anna Pelzer
Seared sesame tofu with noodle salad
9 ingredients
Serves 2
openrecipes
This speedy weeknight vegetarian stir fry uses robust Chinese flavours - a great after-work supper for two
Estimated Nutrition (whole recipe, rough)
610
Calories
21g
Protein
24g
Fat
72g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400g pack firm tofu
- 1 tbsp sesame seeds
- 1 red chilli , seeded and chopped
- 2 tbsp soy sauce
- 2 tbsp caster sugar
- 2 tbsp Chinese black vinegar or rice wine vinegar
- 200g Chinese egg noodles
- 1 tbsp sesame oil
- 4 spring onions , finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes