Main courses · Vegetarian
Soba noodle mee goreng
Tofu is often packaged in water and it is best to press it before cooking to achieve a better result. To press tofu, use a tofu press or line a plate with paper towels. Place tofu block on the paper towels and cover with another layer of paper towel. Place a plate or a cutting board on top of the paper towels, then place heavy weights (books or cans) on top. Set aside for several hours until liquid has been pressed out.
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Details
- Difficulty
- Easy
- Prep
- 25 min
- Active
- 25 min
- Cook
- 40 min
- Total
- 40 min
- Yield
- 4 portions
Recipe labels
Choose a label to find similar recipes.
- Category
- Main coursesVegetarian
- Time
- Medium
- Nutrition
- High proteinHigh fibre
- Diet
- VeganPlant based
- Difficulty
- Easy
- Rating
- Proven favourite
- cornflour
- 2 tbsp
- firm tofu
- 400–500 g
- tamari
- 4 tbsp
- eschalots
- 2
- fresh long red chillies
- 2–4
- garlic
- 5 cloves
- sesame oil
- 30 g
- coconut sugar
- 50 g
- curry powder
- 1 tsp
- filtered water
- 1 kg
- bok choy
- 4 bunches
- Chinese broccoli
- 2 bunches
- soba noodles
- 200 g
- coconut oil
- 2 tbsp
- sesame seeds
- sesame seeds
- fried shallots
- fried shallots
- lime
- 1
Nutritionper portion
Recipe total uses the original yield. Choose Custom to change portions.
- Protein
- 30.4 g
- Energy
- 2,776.5 kJ
- Calories
- 663.6 kcal
- Fat
- 32.7 g
- Fibre
- 14.5 g
- Carbohydrates
- 55.8 g
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