Asian Noodles with Tofu and Vegetables

Ingredients

• 10 g ginger (1 piece)
• 1 Garlic clove
• 3 tbsp Sesame oil
• 3 tbsp Soy sauce
• Pepper
• 300 g Tofu
• 250 g broccoli florets
• Salt
• 1 red bell pepper
• 150 g pak choi
• 150 g Mushrooms
• 1 red chili pepper
• 300 g Chinese egg noodles

Instructions

1. 1.

   Peel and finely chop ginger and garlic, mix with oil and soy sauce, season with pepper. Cut tofu into bite‑sized cubes, toss in the mixture and let marinate for 30 minutes.

2. 2.

   Meanwhile wash and trim broccoli, cut into small pieces if needed, blanch in boiling salted water for about 4 minutes. Drain, shock in cold water, then drain well.

3. 3.

   Wash and halve the bell pepper, remove seeds and white membranes, slice into thin strips. Wash pak choi, shake dry, cut the white part into fine strips (reserve green parts).

4. 4.

   Clean mushrooms, slice thinly. Wash chili, split lengthwise, deseed, finely chop. Cook noodles according to package instructions and drain.

5. 5.

   Remove tofu from the marinate, drain, reserve the liquid. Stir‑fry tofu in a hot wok until crisp. Set aside. Sauté vegetables and mushrooms around the wok. Add chili and noodles, stir for a minute. Return tofu, pour reserved marinade over and toss to coat.

6. 6.

   Serve the Asian noodles with tofu and vegetables immediately and enjoy.