Creamy Tofu Bowl
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(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.
