Noodles with Tofu and Vegetables from the Wok
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps Peanut butter
- 2 Tbsps Rice vinegar
- ½ tsp Turmeric
- 500 grams Tofu
- 350 grams carrots
- 20 grams ginger
- 400 grams Asian Angel hair
- 100 grams Shelled peanut
- 2 Tbsps Peanut oil
- 1 pinch Cumin
- salt
- Szechuan pepper
- ½ Cucumber
- cilantro (for garnish)
Preparation steps
1.
Mix peanut butter, rice vinegar and tumeric. Drain tofu, cut in half lengthwise. Brush with peanut butter paste and let sit 1 hour.
2.
Peel and finely julienne carrots, peel and finely chop ginger. Prepare noodles according to package directions and drain.
3.
Coarsely chop peanuts and brown in wok (without oil) and set aside for garnish. Cut tofu into matchstick size pieces. Heat oil in wok and stir fry with ginger for 3 minutes. Add carrots and stir fry another 5 minutes. Add pasta, season with cumin, salt and Szechuan pepper. Rinse cucumber, halve, cut into slices and spread on plats. Serve with pasta dish garnished with peanuts and cilantro.
