Creamy Tofu Bowl
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 ozs Bean sprout
- 1 Tbsp mint
- 1 Tbsp cilantro
- 1 sliced Eggplant
- light olive oil cooking spray
- 9 ozs Rice noodles
- boiling water
- 3 Tbsps Laksa paste
- 3 cups vegetable stock
- 1 ⅔ cups canned, reduced-fat Coconut milk
- 3 tsps Fish sauce
- 4 Baby Corn
- 7 ozs Snow peas
- 7 ozs Tofu (cubed)
Preparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Fine grater, 1 Citrus juicer, 1 Teaspoon, 1 Tablespoon, 1 Bowl oder Schale, 1 Large knife, 1 große Skillet mit Deckel oder Wok, 1 Measuring cups, 1 Wooden spoon, 1 Small knife, 1 Paper towel
Preparation steps
1.
Toss together the bean sprouts, mint and coriander leaves. Set aside.
2.
Spray the aubergine slices with oil and cook quickly on both sides in a frying pan until tender and browned. Set aside.
3.
Place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 10 minutes.
4.
Put the laksa paste in a pan and heat over a medium hea, stirring for 2 minutes. Add the stock, coconut milk and fish sauce. Bring to a simmer and add the corn cobs. Cook for 5 minutes. Add the snow peas and cook for a further 2 minutes, until just tender.
5.
Heat the tofu in the frying pan over a medium heat until warm.
6.
Drain the noodles and divide among 4 bowls. Add the laksa and top with the aubergines, tofu and the bean shoot mixture.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
