Indonesian Style Noodles With Crispy Tofu

06 Apr
April 6, 2014 4.1 stars based on 18 reviews

This colourful dish of Indonesian style noodles with crispy tofu is just what is needed on a cold dreary day like today. It is one of those dishes that I have quickly created, using whatever I could find in my kitchen cupboards and fridge…throwing together a bit of this, and a bit of that, to create a very tasty meal. I love the different textures in this dish. The crunchy exterior of the tofu and its melt in your mouth softness in the centre, go well with the crunchy vegetables and the silky soft vermicelli noodles. 

The Indonesian flavours in this recipe has been inspired by a selection of spices sent to me by Barts. The British herbs and spices company has recently launched a range of blends inspired by the traditional spice route, incorporating flavours from Portugal, the Middle East, North Africa, India, Thailand and Indonesia. Anyone who knows me will know my obsession with spices. They are a great way to add oomph to your dishes, turning even the humble sandwich into a gloriously tasty masterpiece. Since the arrival of these blends, I have been having a lot of fun in my kitchen, throwing piri piri spices on to my roast chicken; massaging harissa spices on to my pork chops and blending panch phoran into to my curries.

This particular recipe uses the Goreng blend, normally found in the popular Indonesian rice dish, Nasi Goreng. The blend is made up of garlic, paprika, onion, chilli flakes, coriander seeds, white pepper, cumin, galangal, lemongrass and ginger, giving a citrussy fiery kick to the noodles and tofu.

Serves 2 -3

Ingredients

  • 250g silken tofu
  • 100g ground rice flour
  • Barts Indonesian Goreng spice blend
  • Salt to taste
  • Vegetable oil, enough for frying

Method

  1. Remove the tofu from the packet and drain any excess water. Wrap the block of tofu around two pieces of kitchen paper, place on a plate and refrigerate for an hour.
  2. Remove the kitchen paper, you will notice it will be completely wet. Place the tofu back on the plate and cut into 3 inch size cubes. Sprinkle all sides with the Indonesian goreng spice blend and salt.
  3. Scatter the rice flour onto a plate. Then, take the spiced cubes and immerse them into the flour, ensuring all sides are covered.
  4. Place a medium frying pan over medium heat. Add enough vegetable oil to cover the entire surface of the pan. When the oil has heated, add the tofu cubes and fry on both sides until they are crispy and golden. Drain on kitchen paper and set aside.
Crispy Tofu

Crispy Tofu

Ingredients

  • 90 vermicelli noodles, uncooked
  • 1 red onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1 inch ginger, peeled and julienned
  • 1/2 – 1 tablespoon light soy sauce (gluten free versions are available)
  • 1 tablespoon Barts Indonesian Goreng spice blend
  • Assortment of vegetables, such as sprouting broccoli, carrots, red cabbage, bean sprouts, baby pak choi, baby sweetcorn and spring onions.
  • Crispy tofu (see above)
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste

Method

  1. Cook the vermicelli noodles as per the instructions on the packet. Rinse with cold water and set aside.
  2. Add a tablespoon of oil into a large deep bottomed frying pan and place over medium heat. When the oil has heated, add the onions and stir fry until they have softened. Add the garlic and ginger and fry for a minute or two, being careful not to burn them.
  3. Add the soy sauce, cooked vermicelli noodles and the vegetables. Stir fry for a couple of minutes – you want to keep the vegetables crunchy.
  4. Add the Indian goreng spice blend and seasoning, making sure the spices have fully coated the vegetables and noodles.
  5. Check seasoning before serving on a plate, adding the crispy tofu on top.

Disclaimer: I have been sent a selection of spices from Barts but have not been obliged to write a review. All the opinions on this post are my own.

I am entering this recipe to a number of challenges:

  1. I am currently hosting this month’s In My Veg Box event on behalf of Nayna Kanabar of Citrus Spice. April’s theme is Onion. If you have a vegetarian dish that contains this ingredient, please do get involved.
  2. Four Seasons Food Challenge, which is currently “Celebrating Vegetables. The event is jointly hosted by Eat Your Veg and Delicieux.
  3. Extra Veg, an event jointly hosted by Utterly Scrummy and Fuss Free Flavours.
  4. Ren Behan’s Simple and In Season event, currently hosted by Utterly Scrummy, as spring onions are currently in season
  5. A Mummy Too’s Recipe of the Week.

Indonesian Crispy Style Noodles-1

 

 

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18 replies
  1. Nayna Kanabar says:

    This dish looks colourful and so very inviting. I have have never cooked with silken tofu so must try this.

    Reply
  2. cheri says:

    Love the color of this dish, it looks so fresh and vibrant. I am going to try the method you used the to crisp up the tofu, it looks amazing.

    Reply
  3. Chloe says:

    Good tip to dry tofu in fridge for an hour before using, I rarely get around to doing this and then I get upset when my tofu falls apart! Dish looks scrummy.

    Reply
  4. Helen Dickinson says:

    This looks like a lovely dish. I would love to try it some time. Thank you for sharing :) x

    Reply
  5. Fiona Naughton says:

    This dish sounds and looks delicious! I love the colour and the look of that crispy tofu, I have to try this :)

    Fiona @ http://www.dollydowsie.com

    Reply
  6. Michelle Murray says:

    I have never tried tofu but it is something I want to give a go. Great recipe

    Reply
  7. Helen @ Fuss Free Flavours says:

    I love love love tofu! It looks glorious here Tina.

    Reply
  8. Jong Belegen Kaas says:

    how can u make silken tofu looks to tempting to try? great recipe .love your sharing

    Reply
  9. Karen Burns Booth says:

    I adore Indonesian food and this looks amazing Tina! And gorgeous photos as always too. Karen

    Reply
  10. London Unattached says:

    That looks like a wonderful dish! I have some tofu in the cupboard just looking for a recipe like this

    Reply
  11. Choclette says:

    That looks totally scrumptious and has made me very hungry indeed. Deep fried spiced tofu sounds a lot nicer than many ways of preparing it – mmm!

    Reply
  12. Sylvia says:

    Tofu I on my foodie bucket list for quite I while now ;) Your dish looks so temmpting and those colours <3

    Reply
  13. recipesfromapantry says:

    Tina, this looks very lush and creative. I need just one bite….

    Reply
  14. Nazima says:

    ooh I adore tofu and the spices here are my fave. Mmm

    Reply
  15. Sophie at Franglaise Cooking says:

    I have never tried Tofu before, but this looks so amazing that it’s tempting me to give it a whirl.
    #Recipeoftheweek

    Reply
  16. Deena Kakaya says:

    Tina this is utterly my kind of meal! I came to have a look at what you have been sharing and wondered how I missed this recipe.

    I love this dish as it is full of my favourite essence and a wonderful balance of textures; crisp, moist, silky and what colour. Great pic too Tina..lovely work x

    Reply
  17. annelifaiers says:

    What a beautiful photo….makes me really want to eat it! I love the sound of your crispy coated silken tofu, really elevating it no doubt. And with that spice mix in there with a nice bit of heat…oh yes, I could eat that! Thanks for entering this into Four Seasons Food.

    Reply

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  1. […] shichimi togarashi. I will post these recipes soon but in the meantime, check out my recipe for Indonesian Style Noodles with Crispy Tofu, which uses Indonesian Goreng […]

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