Spicy Glazed Tofu, Vegetables and Noodles

Name: Spicy Glazed Tofu, Vegetables and Noodles
Total time: 2 h 30 min
Yield: 4
Cuisine: Asian
Ingredients: 18 ozs Tofu (cubed); 1 Tbsp honey; 4 Tbsps sesame oil; 2 Tbsps Fish sauce; 2 Tbsps soy sauce; 9 ozs asian noodles; salt; 2 carrots (cut into thin batons); 2 red Bell pepper (seeds removed, chopped); 1 Bok Choy (leaves torn into strips); 0.5 cup Rice wine; water (if needed); soy sauce; 2 Tbsps toasted Sesame seeds

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

7,1 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 2 h. 30 min.

Ready in

Ingredients

for

servings

Ingredients: 18 ozs Tofu (cubed); 1 Tbsp honey; 4 Tbsps sesame oil; 2 Tbsps Fish sauce; 2 Tbsps soy sauce; 9 ozs asian noodles; salt; 2 carrots (cut into thin batons); 2 red Bell pepper (seeds removed, chopped); 1 Bok Choy (leaves torn into strips); ½ cup Rice wine; water (if needed); soy sauce; 2 Tbsps toasted Sesame seeds

How healthy are the main ingredients?

Tofu sesame oil Sesame seeds soy sauce honey salt

print shopping list

Preparation steps

Score the tofu cubes with a sharp knife.

Mix together the honey, 2 tablepoons sesame oil, fish sauce and soy sauce in a bowl and add the tofu. Mix well to coat. Cover and marinate for at least 2 hours.

Cook the noodles in boiling salted water, according to the pack instructions.

Heat the remaining sesame oil in a wok or large frying pan and cook the carrots and peppers for 2 minutes. Add the pak choi and cook for 1 minute.

Add the rice wine to the pan and stand for 2 minutes. If the vegetables seem too dry, add a little water.

Stir in the drained noodles and soy sauce to taste.

Heat a non-stick frying pan and cook the tofu cubes for 1-2 minutes on each side until golden.

Place the noodle mixture in serving bowls and top with the tofu cubes. Sprinkle with sesame seeds.