Marinated Tofu with Vegetables and Asian Noodles

Ingredients

• 500 g Tofu
• 1 tbsp honey
• 4 tbsp sesame oil
• 2 tbsp fish sauce
• 2 tbsp Soy sauce
• 250 g Asian egg noodles
• Salt
• 2 carrots
• 2 red bell peppers
• 1 pak choi (≈600 g)
• 2 tbsp toasted sesame seeds
• 40 ml rice wine
• soy sauce

Instructions

1. 1.

   Cut the tofu into four slices and lightly score the surface in a cross pattern. Whisk honey with 2 tbsp sesame oil, fish sauce, and soy sauce; marinate the tofu slices for about 2 hours.

2. 2.

   Meanwhile cook the noodles in salted water until al dente. Peel and cut the carrots into sticks. Wash, halve, deseed, and chop the bell pepper into pieces. Rinse the pak choi, remove the tough stems, and slice the leaves into wide strips. Stir‑fry all the vegetables in a wok with the remaining oil for 1–2 minutes. Deglaze with rice wine and a splash of water, let simmer for another 1–2 minutes, then fold in the drained noodles and season with soy sauce. Divide among bowls.

3. 3.

   Pan‑sear the tofu slices in a non‑stick pan, 1–2 minutes per side. Arrange on top of the vegetables and sprinkle with sesame seeds before serving.