Pasta Dishes: Tofu Bami Goreng

Tofu Bami Goreng


  • oil to fry
  • 4 cm ginger, finely grated
  • 2 clove of garlic, cut into thin slices
  • saltwater, boiling
  • 1 lime, rinsed with hot water, dabbed dry, cut into segments
  • 1 yellow pepper, cut into strips
  • 1.5 tbsp. sugar
  • 4 wooden skewer
  • 2 tbsp. peppermint, finely chopped
  • 120 g bean sprouts
  • 250 kg Asian egg noodles
  • 0.75 dl soy sauce
  • 1.5 tsp. chilli powder
  • 0.75 tsp. ground coriander
  • 1.5 tsp. turmeric
  • 300 g tofu, cut into 3- x 1.5-cm pieces
  • 400 g chard, stems and leaves cut into 2-cm-wide strips
  • 3 spring onions, incl. green parts, onions finely chopped, greens cut into rings
Order the ingredients from COOP@home


Cook the noodles in boiling salted water until almost soft, drain, rinse in cold water, set aside. To make the marinade, combine the lime juice with turmeric. Stir in the tofu, cover and marinate for about 2 hours. Remove the tofu from the marinade, scrape off the marinade and retain. Place the tofu on skewers. Heat the oil in a non-stick frying pan, fry the skewers for approx. 4 mins. and remove, keep warm. Heat a little oil in the same pan. Briefly stir fry the onions and garlic, add the Swiss chard and peppers for approx. 3 mins, stir in the sprouts and continue to stir fry for approx. 1 min. Add the noodles and reserved marinade, heat through. Stir in the peppermint. Serve with the lime.


  • Pasta Dishes
  • 2h 25 Preparation/cooking time: ca. 25m + Marinate: ca. 120m
  • Servings For 4 people
  • Nutrition 410 Kcal