We love oriental food which inspires us to prepare something from our local markets. Here’s the recipe for Asian noodles served with sesame seeds, Brussels sprouts, carrot, pepper and tofu nuggets. Perfect lunch for autumn days that you can easily have in your lunchbox to work or school.
Ingredients (serves 2-3):
250g Brussels sprouts
2 carrots
2 spring onions
1/3 chili pepper
1/2 red bell pepper
90g natural tofu
2 tbsp sesame seeds
salt
black pepper
dried garlic
2 tbsp orange juice
1 tbsp of sesame oil
1 tbsp agave syrup
½ tbsp soy sauce
mie noodles (or other egg-free noodles)
Instructions:
Wash Brussels sprouts and cut into halves. Bring a large saucepan of water with salt to the boil. Put the Brussels sprouts into the boiling water. Cook over low heat 5-7 minutes (do not overcook). Peel the carrots and cut them into sticks. Dice the onion. Chop chili pepper finely. Cut the bell pepper into sticks.
Drain Brussels sprouts. In a small bowl/ mug, combine orange juice, sesame oil, agave syrup and soy sauce. Fry tofu nuggets both sides until golden brown. Cut the nuggets into sticks. Heat the olive oil on a frying pan and add carrots and chili pepper. Fry for about 3 minutes while tossing. Then add red pepper, Brussels sprouts, onion and garlic and fry for another 3-4 minutes. Add tofu nuggets and mix well. Pour the sauce over the veggies. Season with salt and pepper and sprinkle with sesame seeds. Put the noodles to the boiling and salted water and cook for about 3-4 minutes. Then drain the noodles, add it to the veggies and mix well. Enjoy!
Etykiety: english, main course, recipes, tofu
