🍝 Spicy Tofu Noodle Wok with Lemongrass

Name: Spicy Tofu Noodle Wok with Lemongrass
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g Chinese egg noodles; salt; 1 red chili pepper; 10 g ginger (1 piece); 2 stalks lemongrass; 1 large clove garlic; 125 g baby corn; 2 lime leaves; 300 g firm tofu; 250 g green asparagus; 1 tbsp rapeseed oil; 1 tbsp tamarind paste; 100 ml classic vegetable broth; 2 tbsp tamari; 1 tbsp liquid honey

322 kcal · 30 min · 4 servings

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Ingredients

150 g Chinese egg noodles
salt
1 red chili pepper
10 g ginger (1 piece)
2 stalks lemongrass
1 large clove garlic
125 g baby corn
2 lime leaves
300 g firm tofu
250 g green asparagus
1 tbsp rapeseed oil
1 tbsp tamarind paste
100 ml classic vegetable broth
2 tbsp tamari
1 tbsp liquid honey

Instructions

1. Bring water to a boil in a pot and add some salt.
2. Cook the noodles in this salted water until they are al dente.
3. Drain the noodles in a colander.
4. Rinse the noodles briefly with cold water.
5. Let the noodles drain well in the colander.
6. Remove the stems and the inside of the chili pepper.
7. Wash the chili pepper under running water.
8. Slice the chili pepper into thin rings.
9. Peel the ginger root with a spoon or peeler.
10. Mince the ginger very finely.
11. Wash the lemongrass stalks under running water.
12. Remove the outer, wilted leaves from the lemongrass.
13. Finely chop the hard stalks of the lemongrass.
14. Peel the garlic cloves.
15. Mince the garlic finely.
16. Wash the corn cobs under running water.
17. Cut the corn cobs in half lengthwise.
18. Wash the lime leaves under running water.
19. Dry the lime leaves with a kitchen towel.
20. Slice the lime leaves into thin strips.
21. Dry the tofu with a kitchen towel.
22. Slice the tofu into thin slices.
23. Cut off the woody ends from the asparagus.
24. Peel the lower third of the asparagus stalks.
25. Wash the prepared asparagus under running water.
26. Cut the asparagus diagonally into pieces about 3 centimeters long.
27. Add oil to a wok and heat it.
28. Add the chili rings, lemongrass, lime leaves, garlic, and ginger to the wok.
29. Sauté the aromatics for about 1 minute.
30. Add the tamarind paste, broth, tamari sauce, and honey to the wok.
31. Reduce the sauce for 2 to 3 minutes over medium heat.
32. Add the tofu, corn, and asparagus to the wok.
33. Cook everything over high heat for 2 to 3 minutes.
34. Stir constantly while doing so.
35. Fold the noodles into the sauce.
36. Warm the noodles briefly in the sauce.
37. Serve the wok immediately.

Nutrition per serving

kcal: 322
Protein: 19 g · Fett/Fat: 11 g · Carbs: 35 g