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Crispy Tofu - Crispy Tofu drizzled in a delicious hoisin sauce and served over soba noodles with carrots, corn and peas, is a perfect weeknight dinner.

Crispy Tofu with Soba Noodles

Crispy Tofu drizzled in a delicious Kecap manis sauce and served over soba noodles with carrots, corn and peas.
5 from 1 vote
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Course: Main Course
Cuisine: Asian
Keyword: Crispy Tofu, crispy tofu air fryer, crispy tofu bowl, crispy tofu marinade, crispy tofu recipes with sauce, crispy tofu stir fry, crispy tofu with flour, crispy tofu without cornstarch
Total Time: 30 minutes
Servings: 4

Equipment

  • Pot
  • Stovetop
  • Frying pan

Ingredients

  • 1 carrot
  • 2 corn cobs
  • 150 g sugar snap peas
  • 1 avocado
  • 270 g soba noodles
  • 2.5 ml sesame oil
  • 30 ml rice wine vinegar
  • 30 ml soy sauce
  • 30 ml dark soy sauce
  • 2 tablespoon peanut butter
  • 30 ml kecap manis
  • 30 ml water
  • 2 tablespoon black sesame seeds
  • ⅓ cup panko breadcrumbs
  • 1 tablespoon cornflour
  • ½ teaspoon chilli flakes opt.
  • ¼ teaspoon salt and pepper
  • 450 g firm tofu
  • 45 ml vegetable oil
  • ¼ teaspoon salt

Instructions

  • Put a large pot of water on the stove to boil.
    Put a large pot of water on the stove to boil.
  • Peel and cut carrot into matchsticks (or grate), slice corn kernels from cob and trim sugar snap peas. Slice avocado into segments.
    1 carrot, 2 corn cobs, 1 avocado, 150 g sugar snap peas
    Cut carrot into matchsticks. Slice corn kernels from cob. Trim sugar snap peas. Slice avocado into segments.
  • Add noodles to the boiling water, give them a stir and cook for as long as the packet indicates (usually 2-3 mins). With one minute to go, add carrot, corn and peas.
    1 carrot, 2 corn cobs, 270 g soba noodles, 150 g sugar snap peas
    Add noodles, carrot, corn and peas to the boiling water.
  • Drain noodles and vegetables. Add a few drops of sesame oil so they don’t stick and cover with a lid to keep warm.
    2.5 ml sesame oil
    Drain noodles and vegetables.
  • Create a sauce by whisking together rice wine vinegar, soy sauce, dark soy, peanut butter, kecap manis and water.
    30 ml rice wine vinegar, 30 ml soy sauce, 30 ml dark soy sauce, 2 tablespoon peanut butter, 30 ml kecap manis, 30 ml water
    Whisk together rice wine vinegar, soy sauce, dark soy, peanut butter, kecap manis and water.
  • Combine sesame seeds, panko crumbs, cornflour and salt and pepper on a plate. Slice tofu into 1 cm thick slices and dip tofu in the crumb mixture. Once you’ve done your child’s, option to add chilli flakes for adults.
    2 tablespoon black sesame seeds, ⅓ cup panko breadcrumbs, 1 tablespoon cornflour, ½ teaspoon chilli flakes, ¼ teaspoon salt and pepper, 450 g firm tofu
    Dip sliced tofu into crumb mixture of sesame seeds, panko crumbs, cornflour, chilli flakes and salt and pepper.
  • Add vegetable oil to a frying pan (enough to cover the base) and shallow fry tofu for 2 minutes each side until golden. Set on a plate and sprinkle with salt.
    45 ml vegetable oil, ¼ teaspoon salt
    Shallow fry tofu in a frying pan until golden.
  • Serve kids noodles, avocado and slices of tofu. Skip the sauce or serve on the side.
    To serve adults, divide noodle mix amongst plates, then top with avocado, fried tofu and drizzle over the sauce.
    1 avocado
    Crispy Tofu - To serve, divide noodle mix amongst plates, then top with avocado, fried tofu and drizzle over the sauce.

Nutrition

Calories: 699kcal | Carbohydrates: 86g | Protein: 28g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 1889mg | Potassium: 775mg | Fiber: 8g | Sugar: 13g | Vitamin A: 3188IU | Vitamin C: 31mg | Calcium: 253mg | Iron: 6mg