Mandolin Noodles with Tofu

Ingredients

• 500 g Tofu
• 1 tsp freshly grated ginger
• 6 tbsp peanut oil
• 4 tbsp hoisin sauce
• 3 tbsp Soy sauce
• 2 Swiss chard
• 2 cloves garlic
• 1 red chili pepper
• 400 g thin rice noodles
• Salt
• 4 tbsp sweet chili sauce
• 1 Lime (juice)
• pepper (ground)

Instructions

1. 1.

   Cut the tofu into bite‑sized pieces. Mix ginger with 1 tbsp oil, hoisin sauce and soy sauce, then stir in the tofu pieces. Cover and refrigerate for about 30 minutes.

2. 2.

   Wash the Swiss chard, separate leaves from stems and cut into strips. Peel and slice the garlic. Wash the chili, deseed if desired, and chop.

3. 3.

   Cook the noodles in salted water until al dente.

4. 4.

   Heat 2 tbsp oil in a pan and sauté the garlic and Swiss chard. Remove tofu from the marination and pour the sauce over the chard. Simmer gently for 3‑4 minutes.

5. 5.

   Brown the tofu in the remaining oil in a separate pan until light brown. Drain the noodles and toss them with the chard. Season with sweet chili sauce, lime juice and pepper. Plate with the tofu on top.