Crispy Bun Tofu Recipe

Name: Crispy Bun Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces chinese noodles; 7 ½ teaspoons canola oil; 1 cup packed fresh mint leaves; 1 ½ tablespoons sugar; 2 garlic cloves; ¼ cup fresh lime juice; 1 teaspoon kosher salt; Asian chili sauce; 1 carrot, peeled grated; 1 cup thin sliced red cabbage; 1 cup bean sprouts; 12 small red onion, thin slice; 2 tablespoons chopped fresh cilantro (optional); ⅓ cup unsalted dry roasted peanuts, chopped; 12 ounces pan fried tofu; fresh cilantro stem, for garnish

Servings: persons

8 ounces chinese noodles
7 ½ teaspoons canola oil
1 cup packed fresh mint leaves
1 ½ tablespoons sugar
2 garlic cloves
¼ cup fresh lime juice
1 teaspoon kosher salt
Asian chili sauce
1 carrot, peeled grated
1 cup thin sliced red cabbage
1 cup bean sprouts
12 small red onion, thin slice
2 tablespoons chopped fresh cilantro (optional)
⅓ cup unsalted dry roasted peanuts, chopped
12 ounces pan fried tofu
fresh cilantro stem, for garnish

1
Bring salted water to boil in large pot.
2
Add noodles and cook until tender.
3
Times vary depending on what type of Chinese noodle you are using.
4
Drain, rinse in cold water, drain again; set aside.
5
In processor combine 1 1/2 tsp canola with mint, sugar, garlic, lime juice and Kosher salt.
6
Add chili sauce and puree until the mint and garlic are finely chopped.
7
In large bowl, combine carrot, cabbage, sprouts, onion, cilantro and pour sauce over then toss to combine.
8
Set aside.
9
15 minutes before serving, in large well season skillet.
10
Heat 1 tbsp of the canola over med high heat.
11
Add half the cold noodles and pat them into a large pancake with spatula or spoon.
12
Reduce heat to med and fry until light brown on bottom.
13
About 8 to 10 minutes.
14
Shake skillet to loosen any stuck noodles then flip onto a platter then slide back on skillet, crisp side up.
15
When the second side has browned slide onto the platter and cover with a dishtowel and keep warm.
16
Repeat with remaining noodles and the rest of the oil to make a second cake.
17
Add peanuts to carrot mix and mix lightly.
18
Cut noodle cakes into wedges.
19
Arrange on plates then top with carrot mix.
20
Drizzle remaining sauce in bottom of bowl over each plate.
21
Serve immediately garnished with sprigs.
22
Note for vegan--do not use Chinese noodles with eggs in them.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 ounces chinese noodles, 7 ½ teaspoons canola oil, 1 cup packed fresh mint leaves, 1 ½ tablespoons sugar, and more.

Yes, Crispy Bun Tofu falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Bun Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions