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Singaporean Style Crispy Tofu and Black Pepper Noodles
Singaporean Style Crispy Tofu and Black Pepper Noodles

Singaporean Style Crispy Tofu and Black Pepper Noodles

with Green Beans, Pak Choi and Roasted Sesame Seeds

Inspired by black pepper ho fan, a popular noodle dish in Singapore, this aromatic and peppery dish uses rice noodles over egg noodles for their slightly chewy texture and ability to soak up flavours. Topped with tofu that's pan-fried until crispy on the outside and soft in the middle, this deliciously savoury bowl is a showcase of the fusion flavours found in Singapore.

Tags:
Calorie Smart
Veggie
Climate Conscious
New
High Protein
Allergens:
Soya
Cereals containing gluten
Egg
Sesame

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

280 grams

Firm Tofu

(Contains: Soya)

1 unit(s)

Pak Choi

150 grams

Green Beans

2 unit(s)

Garlic Clove**

1 sachet(s)

Cracked Black Pepper

15 grams

Ginger, Garlic & Lemongrass Puree

50 grams

Ketjap Manis

(Contains: Soya)

15 grams

Sambal Paste

15 milliliter(s)

Soy Sauce

(Contains: Soya, Cereals containing gluten)

125 grams

Egg Noodle Nest

(Contains: Cereals containing gluten, Egg)

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

Not included in your delivery

1 tbsp

Plain Flour

½ tsp

Salt for the Tofu

100 milliliter(s)

Water for the Sauce

10 grams

Butter

Nutritional information

Energy (kJ)2682 kJ
Energy (kcal)641 kcal
Fat19.3 g
of which saturates5.3 g
Carbohydrate76.9 g
of which sugars20.8 g
Dietary Fibre10.4 g
Protein37.1 g
Salt6.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Bowl
Large Frying Pan
Chopping Board
Garlic Press
Knife
Large Saucepan

Instructions

Prepare the Tofu
1

Drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks.

Add the tofu to a medium bowl with the flour and salt (see pantry for both amounts), then toss to coat.

Heat a large non-stick frying pan on high heat with a drizzle of oil. Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.

Once cooked, remove from the pan to a plate lined with kitchen paper.

Finish the Prep
2

While the tofu fries, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Trim the green beans. Peel and grate the garlic (or use a garlic press). 

Once cooked, wipe out the tofu pan and put back on medium-high heat with a drizzle of oil.

Fry the Veg
3

Once the oil is hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

Flavour Time
4

Add the pak choi, cracked black pepper, ginger, garlic & lemongrass puree and remaining garlic to the beans and fry for 2-3 mins. 

Stir through the ketjap, sambal, soy sauce and water for the sauce (see pantry for amount). Bring up to a boil, then simmer. Cook until thickened, 2-3 mins. 

Once the sauce has thickened, toss through the tofu. 

Time for Noodles
5

While the sauce simmers, boil a full kettle.

Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins.

Once cooked, add the noodles to the tofu pan and toss to coat in the sauce. 

Melt in the butter and remove from the heat. 

Serve Up
6

Share your black pepper noodles between your bowls.

Sprinkle over your roasted sesame seeds. 

Enjoy! 

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