Tofu with Stewed Noodles Tofu and potato tikkis served with stewed noodles and pok choy. This recipe is from FoodFood TV channel By Sanjeev Kapoor 15 Mar 2019 in Recipes Course New Update Main Ingredients Beancurd, Noodles Cuisine Fusion Course Main Course Vegetarian Prep Time 16-20 minutes Cook time 21-25 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Tofu with Stewed Noodles 50 grams Beancurd 1½ cup Noodles boiled 1 medium Potato boiled, peeled and mashed ¼ cup Roasted peanuts crushed 1 tablespoon Ginger grated 1 medium Onion finely chopped to taste Salt 1 tablespoon Refined flour (maida) 2-3 tablespoon Black sesame seeds (kale til) 2 tablespoons + for shallow frying Oil 1 tablespoon Garlic crushed 8-10 Pok choy leaves 1 tablespoon Red chilli sauce Method Put potato in a bowl and grate tofu into it. Add peanuts, ginger, onion and salt and mix well. Add refined flour and mix well. Spread black sesame seeds on a plate. Divide the tofu mixture into equal portions, shape them into balls, flatten to make tikkis and coat them in sesame seeds. Heat sufficient oil in a non-stick pan. Heat 1 tbsp oil in another non-stick pan. Heat remaining 1 tbsp oil in a 3rd non-stick pan. Add garlic to the 2nd pan and sauté for half a minute. Add pok choy, ½ cup water and salt and mix well. Cook till the pok choy is done. Add noodles, red chilli sauce, ¼ cup water and salt in the 3rd pan and mix well. Cook till the noodles are heated through. Shallow-fry the tofu cakes in the 1st pan, turning sides, till brown and crisp on both the sides. Place the stewed noodles on a serving plate, place the pokchoy mixture over it, top with tofu cakes and serve immediately. Nutrition Info Calories 1238 Carbohydrates 87.9 Protein 23.1 Fat 88.2 #Garlic #Ginger #Noodles #Oil #Onion #Potato #Red chilli sauce #Refined flour (maida) #Roasted peanuts Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article