Tofu Noodle Skillet

Ingredients

• 150 g Chinese egg noodles
• Salt
• 1 red chili pepper
• 10 g ginger (1 piece)
• 2 stalks lemongrass
• 1 large garlic clove
• 125 g baby corn
• 2 lime leaves
• 300 g firm tofu
• 250 g green asparagus
• 1 tbsp Rapeseed Oil
• 1 tbsp tamarind paste
• 100 ml classic vegetable broth
• 2 tbsp tamari
• 1 tbsp liquid honey

Instructions

1. 1.

   Cook noodles according to package instructions in boiling salted water. Drain and rinse with cold water.

2. 2.

   While the noodles cook, clean and slice the chili pepper into thin rings. Peel and finely chop the ginger.

3. 3.

   Wash the lemongrass, remove outer leaves, and finely chop the stalks.

4. 4.

   Peel and finely chop the garlic. Wash corn cobs and cut them in half lengthwise.

5. 5.

   Wash lime leaves, pat dry, and slice into narrow strips. Pat tofu dry and slice into thin pieces.

6. 6.

   Trim asparagus tips, peel lower third of stems, wash, and cut diagonally into ~3 cm pieces.

7. 7.

   Heat oil in a wok. Sauté chili, lemongrass, lime leaves, garlic, and ginger for 1 minute.

8. 8.

   Add tamarind paste, broth, tamari, and honey. Reduce for 2–3 minutes over medium heat.

9. 9.

   Add tofu, corn, and asparagus; cook under high heat while stirring constantly for 2–3 minutes. Mix in noodles, warm briefly in sauce, and serve.