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🍝 Asian noodles with tofu and vegetables

487 kcal · 30 min · 4 servings

Ingredients

• 10 g ginger (1 piece)
• 1 clove of garlic
• 3 tbsp sesame oil
• 3 tbsp soy sauce
• pepper
• 300 g tofu
• 250 g broccoli florets
• salt
• 1 red bell pepper
• 150 g pak choi
• 150 g mushrooms
• 1 red chili pepper
• 300 g Chinese egg noodles

Instructions

1. 1. Peel the ginger and the garlic.
2. 2. Chop the ginger and the garlic very finely.
3. 3. Mix the vegetables with some oil and soy sauce.
4. 4. Season the vegetable mixture with black pepper.
5. 5. Cut the tofu into small, bite-sized cubes.
6. 6. Coat the tofu cubes in the vegetable marinade.
7. 7. Let the tofu mixture marinate for 30 minutes.
8. 8. Wash the broccoli under running water.
9. 9. Remove the tough stems from the broccoli, if necessary.
10. 10. Cut the broccoli into small florets.
11. 11. Boil the broccoli florets for about 4 minutes in boiling, salted water (this is called blanching, i.e., cooking briefly in boiling water).
12. 12. Remove the broccoli from the water.
13. 13. Rinse the broccoli immediately with cold water to stop the cooking process.
14. 14. Let the broccoli drain well.
15. 15. Wash the bell pepper.
16. 16. Halve the bell pepper.
17. 17. Remove the seeds and the white inner walls from the bell pepper.
18. 18. Cut the bell pepper into thin strips.
19. 19. Wash the pak choi.
20. 20. Shake the pak choi dry.
21. 21. Cut only the white part of the pak choi into fine strips.
22. 22. Clean the mushrooms.
23. 23. Slice the mushrooms thinly.
24. 24. Wash the chili.
25. 25. Halve the chili lengthwise.
26. 26. Remove the seeds from the chili.
27. 27. Chop the chili finely.
28. 28. Cook the noodles according to the instructions on the package.
29. 29. Drain the cooked noodles.
30. 30. Remove the tofu from the marinade.
31. 31. Drain the marinade liquid from the tofu.
32. 32. Catch the marinade liquid in a small container.
33. 33. Fry the tofu in a hot wok until well-browned.
34. 34. Remove the browned tofu from the wok.
35. 35. Set the tofu aside.
36. 36. Fry the vegetables and mushrooms in the wok all around.
37. 37. Mix in the chili and the noodles with the vegetables.
38. 38. Fry the chili and the noodles briefly.
39. 39. Add the tofu back into the wok.
40. 40. Season everything with the collected marinade.
41. 41. Serve the Asian noodles with tofu and vegetables immediately.
42. 42. Enjoy your delicious dish.

Nutrition per serving

• kcal: 487
• Protein: 27 g · Fett/Fat: 15 g · Carbs: 60 g