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Noodle Cakes With Wok Tossed Tofu Asian Recipe

Noodle cakes with wok tossed tofu, Asian greens, lemongrass and cashews

Preparation time
15 minutes
Cooking time
15 minutes


  • 3 tbsp olive or peanut oil
  • 350g firm tofu, drained, cut into 8 x 1.5cm slices
  • Rice flour, to dust tofu
  • ½ cup (75g) cashews
  • 1 bunch Chinese broccoli, cut in 5cm lengths
  • 100g snow peas
  • 1 lime, quartered, to serve
  • Coriander leaves, to serve

Lemongrass paste

  • 1 tbsp (20ml) light soy sauce
  • 2 tsp (10ml) sesame oil
  • 4cm ginger, peeled
  • 1 stem lemongrass, trimmed and sliced
  • 2 cloves garlic
  • 1 long red chilli, sliced
  • 2 kaffir lime leaves, centre vein removed

Noodle cakes

  • 200g fresh Singapore noodles
  • 4 green onions (shallots), finely sliced
  • 2 tsp (10ml) sesame oil
  • 1 small egg, beaten
  • 2 tbsp (40ml) extra virgin olive oil


  1. For lemongrass paste, process all ingredients with one tablespoon of water until finely chopped.
  2. Heat 2 tablespoons of olive oil in a large frying pan. Dust tofu slices with rice flour and cook for 3 minutes each side or until golden. Season with salt and pepper and set aside until serving. Use this pan to cook the noodle cakes.
  3. For noodle cakes, cover the noodles with hot water, stir to separate, drain and rinse under cold running water, drain again and place in a large bowl. Add green onions, sesame oil and egg, season to taste with salt and pepper and mix until combined. Divide into four. Heat 2 tablespoons of olive oil in the pan, add noodles, forming each quarter of the mixture into a rough round shape. Cook for three minutes or until golden before carefully turning and cooking for an additional 3 minutes. Leave cooked noodle cakes in the pan to keep warm.
  4. Heat remaining tablespoon of olive oil in a wok. When hot, add cashews and stir-fry for 2 minutes or until golden. Remove cashews, leaving oil in wok. Return wok to medium heat, add lemongrass paste and stir-fry for 30 seconds or until fragrant. Add Chinese broccoli and snow peas and cook for 3 minutes or until just tender. Gently stir through tofu and season to taste with salt and pepper.
  5. To serve, spoon vegetables and tofu on top of noodle cakes, sprinkle with cashews and coriander leaves and serve a lime wedge on the side.
Preparation time
15 minutes
Cooking time
15 minutes


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