HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSesame Crumbed Japanese Tofu
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.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total 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

(ContainsGlutenMay be presentPeanuts, Sesame, Tree Nuts, Milk, Soy)

1 sachet

black sesame seeds

(ContainsSesameMay be presentPeanuts, Tree Nuts, Milk, Soy, Gluten)

1 sachet

hoisin sauce


1 unit


Not included in your delivery

olive oil

2.5 tbs

plain flour


½ tsp


2 tsp

soy sauce

(ContainsGluten, Soy)

4 tbs


1 unit


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2840 kJ
Fat15.4 g
of which saturates1.9 g
Carbohydrate91.7 g
of which sugars19.1 g
Dietary Fibre0 g
Protein36.2 g
Cholesterol0 mg
Sodium3110 mg
Utensilsarrow down iconarrow down icon
Chopping board
Medium Pan
Shallow Dish
Large Non-Stick Pan
Paper Towel
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. Chop the broccoli into small florets, then roughly chop the stalk. Thinly slice the carrot (unpeeled) into half moons. Slice the lime in half. Finely grate the garlic (or use a garlic press). Finely grate the ginger.


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.


In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. When the oil is hot, add the tofu and fry until golden, 2 minutes on each side. Transfer to a plate lined with paper towel. TIP: If your pan is getting crowded, cook in batches for the best results!


Wiipe out the pan with paper towel and return to a high heat with a drizzle of olive oil. Add the broccoli and cook until starting to soften, 2 minutes. Add the carrot and cook until almost tender, 2-3 minutes. Add the garlic and ginger and cook, stirring, until tender and fragrant, 30 seconds. Add the hoisin sauce, 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, adding a splash more water to loosen the sauce if needed.


Divide the noodles and veggies between bowls. Top with the sesame-crumbed tofu.