Tofu Noodles
Tofu is a great source of protein, which is important for strong muscles and bones, while the hot and exotic spices stimulate the metabolism and also stimulate digestion.
Fresh baby corn cobs are particularly delicious, but not always easy to find. Canned mini-cobs are much easier to find and can easily be used as a substitute.
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 97 mg | (12,125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 536 mg | (13 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 55 mg |
Ingredients
- Ingredients
- 5 ozs Chinese Egg noodle
- salt
- 1 red chili pepper
- 1 pc fresh ginger
- 2 stalks Lemongrass
- 1 large garlic clove
- 4 ozs Baby corn cob (canned)
- 2 Lime leaves
- 10 ozs firm Tofu (drained)
- 9 ozs green Asparagus
- 1 Tbsp Canola oil
- 1 Tbsp Tamarind paste
- 3 ½ fluid ozs Vegetable broth
- 2 Tbsps soy sauce
- 1 Tbsp honey
Preparation steps
Cook noodles in a pot of boiling salted water according to package instructions. Rinse with cold water and drain.
Meanwhile, rinse chile pepper, pat dry and cut into thin rings. Peel ginger root and finely chop.
Trim both ends from lemongrass, peel tough outer layer and finely chop stalks.
Peel garlic and chop finely. Drain baby corn, rinse and drain again. Halve lengthwise.
Rinse lime leaves, pat dry and cut into narrow strips. Pat tofu dry and cut into thin slices.
Rinse asparagus, cut off tough ends, and cut pears diagonally approximately 1-inch pieces.
Heat oil in a wok (or large pan). Stir-fry chile, lemongrass, lime leaves, garlic and ginger for 1 minute.
Add tamarind paste, broth, tamari and honey and boil over medium heat for 2-3 minutes.
Add tofu, corn and asparagus and cook over high heat, stirring constantly, for 2-3 minutes. Add noodles and stir until warmed through, then serve with sauce.