Spicy Glazed Tofu, Vegetables and Noodles
7,1 / 10
ready in 2 h. 30 min.
- 18 ozs Tofu (cubed)
- 1 Tbsp honey
- 4 Tbsps sesame oil
- 2 Tbsps Fish sauce
- 2 Tbsps soy sauce
- 9 ozs asian noodles
- 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?Tofusesame oilSesame seedssoy saucehoneysalt
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.