Asian food and tofu is a perfect combination especially when spices and ingredients are well combined. And since tofu is not bad, as some people say, here’s the recipe for tofu with veggies and Chinese noodles. All ingredients are available at most local shops and at a reasonable price.
Ingredients (serves 3-4):
360g natural tofu
200 ml canned coconut milk
1 tbsp black sesame seeds
chives
2 tsp turmeric (curcuma)
salt
black pepper
2 kaffir lime leaves
200g baby carrot and snap peas
sunflower sprouts
pea sprouts
1-2 tbsp olive oil
mie noodles
Instructions:
Cut tofu into slices. Season them with turmeric, salt and pepper and cover with coconut milk. Sprinkle chopped chives on tofu. Leave tofu in the fridge for min. 1 hour
Heat the olive oil on a frying pan. Add kaffir lime leaves and tofu (first take out tofu slices from the milk). Fry tofu on both sides for a while. Then add carrots and peas and fry for a few minutes, while tossing.
Sprinkle sesame seeds over the veggies and tofu and mix well. Add sprouts and mix with veggies and tofu. Add coconut milk (milk than was left after taking out tofu slices), season with salt and pepper. Cover and cook over low heat until the carrots get soft but stay a bit crispy at the same time.
Prepare the noodles, add it to the veggies and tofu and mix well. Enjoy!
Etykiety: asianfood, english, main course, recipes, tofu
