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Sesame Crumbed Japanese Tofu

Sesame Crumbed Japanese Tofu

with Udon Noodle Stir-Fry

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We are all familiar with the 4 tastes… sweet, salty, bitter and sour. But, did you know there is a fifth taste, umami...!? It comes from the Japanese word for ‘delicious’ and is used to describe the savoury and meaty flavours. Tonight’s meal is big on umami – so go on, get stuck in and enjoy all the delicious flavour!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 block

Japanese tofu

(ContainsGluten, SoyMay be present Peanuts, Sesame)

1 unit


1 clove


1 knob


1 head


½ packet

udon noodles


½ packet

panko breadcrumbs


1 sachet

black sesame seeds

(ContainsSesameMay be present Peanuts, Tree Nuts, Gluten, Milk, Soy)

1 sachet

kecap manis

(ContainsGluten, Soy, Sulphites)

1 unit


1 unit

red capsicum

Not included in your delivery

olive oil

1 tbs

plain flour


¼ tsp


2 tsp

soy sauce

(ContainsGluten, Soy)

1 tbs


1 unit


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2980 kJ
Fat17.9 g
of which saturates2.6 g
Carbohydrate91.1 g
of which sugars18.5 g
Dietary Fibre0 g
Protein39.6 g
Cholesterol0 mg
Sodium3150 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of water to the boil. Slice each square of Japanese tofu into quarters. Finely grate the garlic (or use a garlic press). Finely grate the ginger. Cut the broccoli into small florets, then roughly chop the stalk. Thinly slice the red capsicum. Thinly slice the carrot (unpeeled) into half-moons. Cut the lime in half.


Add the udon noodles (see ingredients list) to the saucepan of boiling water. Cook until tender, 8-10 minutes. Drain, refresh under cold water and set aside.


While the noodles are cooking, combine the plain flour, the salt and a good pinch of pepper in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients list) and black sesame seeds. Take a big handful of tofu and coat in the flour mixture, followed by the egg, and finally in the panko sesame mix. Set aside on a plate. Repeat with the remaining tofu.


Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the crumbed tofu and fry until golden, 2 minutes each side. Transfer to a plate lined with paper towel.


Wipe out the pan with paper towel and return to a high heat with a drizzle of olive oil. Add the broccoli and carrot and cook until starting to soften, 3 minutes. Add the capsicum and cook until almost tender, 2-3 minutes. Add the garlic and ginger and cook, stirring, until fragrant, 30 seconds. Add the kecap manis, soy sauce, the water and a good squeeze of lime juice. Toss to combine, then remove from the heat. Add the udon noodles and toss to coat. Add a splash more water to loosen the sauce if needed.


Divide the udon noodle stir-fry between bowls. Top with the sesame-crumbed Japanese tofu.