Tofu with Vegetables and Noodles

Ingredients

• 400 g asian noodles
• 2 Pak Choi
• 150 g green beans
• 150 g small corn kernels
• 400 g Tofu
• 10 g ginger
• 1 Garlic clove
• 2 tbsp Soy sauce
• 4 tbsp peanut oil
• 4 tbsp rice flour
• 1 pinch chili flakes
• Salt
• Pepper
• 1 tbsp Sesame seeds

Instructions

1. 1.

   Cook the noodles according to package instructions, drain, rinse with cold water and set aside.

2. 2.

   Wash, trim and cut the pak choi into large pieces. Wash, trim and halve the green beans. Rinse and drain the corn kernels. Dice the tofu. Peel and grate the ginger finely. Remove the garlic clove and press it through a garlic press onto the ginger. Mix with soy sauce and coat the tofu in the mixture.

3. 3.

   Heat 2 tbsp oil in a wok and stir‑fry the beans and corn over medium heat for about 5 minutes. Add the pak choi and cook for about 1 minute until slightly wilted. Remove the vegetables from the wok and keep warm. Take the tofu out of the marination, coat it with rice flour and sear it in the remaining oil on all sides until crisp.

4. 4.

   Add the vegetables and noodles back to the wok, stir briefly to warm through. Toss in the leftover marinade, season with salt and pepper, and sprinkle sesame seeds on top.