Tofu Noodles with Vegetables and Hot Sauce
Ingredients
- Ingredients
- 250 grams Asian Udon Noodle
- 1 ½ paprika (red)
- 1 scallion (only the green)
- 300 grams Tofu
- 150 grams Cuttlefish (cooked, ready to eat / vegetarian substitute oyster mushrooms)
- 2 Tbsps sesame oil
- 1 onion (finely chopped)
- 150 milliliters Vegetable broth
- 2 Tbsps Hoisin sauce
- 1 Tbsp Oyster sauce
- 2 Tbsps spicy Chili sauce
- 1 pinch sugar
- salt
- peppers
- Chili powder (to taste)
Preparation steps
Cook the pasta according to package instruction in saltwater. Rinse the peppers, trim, remove seeds and cut into cubes. Cut the green part of the scallions and cut diagonally into thin strips. Drain and chop the tofu. Cut the squid into strips. (For vegetarians, brush the oyster mushrooms and cut into strips).
Heat 1 tablespoon of oil in a small saucepan and add the onion. Cook until golden brown and pour in 100 ml (approximately 1/2 cup) of vegetable stock. Add the Hoisin sauce, oyster sauce and chile sauce. Leave everything for a few minutes to cook. Puree, pour through a sieve into a second pot and boil again.
In wok, heat the remaining oil and cook the squid briefly (or saute the oyster mushrooms while stirring for 3-4 minutes). Add the diced peppers and remaining broth and cook briefly. Add the drained pasta, mix together with the tofu cubes and cook everything briefly.
Fill a small bowl, drizzle the sauce and serve immediately.
