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🍝 Creamy Spaghetti with Carrot Noodles

664 kcal · 30 min · 4 servings

Ingredients

• Carrots 3 pcs.
• Tofu, plain 250 g
• Ginger, fresh 50 g
• Cilantro, fresh 10 g
• Soy sauce 2 tbsp
• Cumin 0.5 g
• Salt pinch
• Spaghetti 500 g
• Oil 2 tbsp
• Wheat flour, Type 405 5 tbsp
• Soy drink 350 ml
• Pepper, black ground pinch

Instructions

1. 1. Peel the carrots and cut off the ends.
2. 2. Shave the carrots into thin, long strips using a vegetable peeler.
3. 3. Stack the carrot strips and cut them into spaghetti-like noodles.
4. 4. Pat the tofu dry with a kitchen towel.
5. 5. Cut the tofu into fine cubes.
6. 6. Peel the ginger and grate it finely.
7. 7. Wash the coriander and shake it dry.
8. 8. Chop the coriander coarsely.
9. 9. In a bowl, mix soy sauce, the grated ginger, and cumin with 4 tablespoons of water.
10. 10. Let the tofu marinate in the mixture for about 10 minutes.
11. 11. Bring about 4 liters of salted water to a boil in a pot.
12. 12. Cook the spaghetti in the boiling salted water for about 8 to 10 minutes until al dente.
13. 13. Drain the tofu in a sieve.
14. 14. Catch the marinade in a bowl.
15. 15. Heat oil in a pan over medium heat.
16. 16. Fry the tofu on all sides until golden brown.
17. 17. Remove the tofu from the pan and set it aside.
18. 18. Dust the pan with flour.
19. 19. Sauté the flour for about 2 minutes.
20. 20. Deglaze the pan gradually with the marinade.
21. 21. Stir vigorously while doing so.
22. 22. Add the soy drink.
23. 23. Simmer the sauce over medium heat for about 5 minutes.
24. 24. Simmer until the sauce is slightly thick.
25. 25. Season the sauce with salt and pepper.
26. 26. Drain the spaghetti.
27. 27. Add the spaghetti and carrot noodles to the sauce.
28. 28. Plate the spaghetti with the tofu.
29. 29. Sprinkle the dish with the chopped coriander.
30. 30. Serve the dish and enjoy!

Nutrition per serving

• kcal: 664
• Protein: 29 g · Fett/Fat: 22 g · Carbs: 92 g