Ramen Noodles with Creamed Sesame Sweetcorn, Crisp Tofu and Toasted Walnuts

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Preparation info

  • Serves


    as a starter
    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This is a subtly flavoured starter that I once served to some friends from Istanbul — it almost made them rethink their opinion on tofu. Almost! In summer, make the corn purée from fresh sweetcorn. In winter, canned corn works well.


  • 500 g(1 lb) tofu, cut into 2 ½ cm(1 in) cubes
  • 150 g(5 oz) corn kernels
  • 250 ml(8 fl oz) cream
  • 2 spring onions, sliced
  • 2 teaspoons sesame seeds, toasted
  • 60 g flour
  • 1 teaspoon salt
  • ½ teaspoon paprika (preferably smoked)
  • 3 tablespoons peanut oil
  • 60 g(2 oz) walnut pieces, roughly chopped
  • 200 g(6 ½ oz) ramen noodles, boiled until cooked, then drained and tossed in a little peanut oil
  • 12 chives, finely sliced


Place tofu on paper towels for 30 minutes to extract some of the water. Meanwhile, put corn, cream, spring onions and sesame seeds in a small saucepan, bring to the boil and simmer, uncovered, until cream has reduced by half. Purée in a blender or small food processor, check seasoning and keep warm.

Combine flour, salt and paprika and use this to coat the tofu. Heat half the oil in a frying pan and cook half the tofu until golden on all sides. Remove to a warm plate and cook remaining tofu. Add the remaining oil and gently fry walnuts until just golden.

To serve, place a quarter of the corn cream onto each plate, place a pile of noodles on top and then some tofu. Scatter with walnuts and sprinkle with chives.