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 refer to the product label for the most accurate ingredient and allergen information.

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

1 block

Japanese tofu

(ContainsGluten, SoyMay be presentPeanuts, Sesame)

1 unit


1 clove


1 knob


1 head


½ packet

udon noodles


½ packet

panko breadcrumbs


1 sachet

black sesame seeds


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)2980 kJ
Fat17.9 g
of which saturates2.6 g
Carbohydrate91.1 g
of which sugars18.5 g
Protein39.6 g
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.