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


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


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 fr