Wok Noodles with Tofu and Vegetables

Ingredients

• 2 tbsp peanut butter
• 2 tbsp rice vinegar
• 0.5 tsp turmeric
• 500 g Tofu
• 350 g carrots
• 20 g Ginger
• 400 g Asian flat noodles
• 100 g peanuts
• 2 tbsp peanut oil
• 1 pinch cumin
• Salt
• Szechuan pepper
• 0.5 cucumber
• coriander leaves (for garnish)

Instructions

1. 1.

   Whisk the peanut butter with rice vinegar and turmeric. Drain the tofu, cut it lengthwise in half, spread the paste over it and let marinate for about 1 hour.

2. 2.

   Wash, peel and finely julienne the carrots. Peel and finely chop the ginger. Cook the noodles according to package instructions and drain.

3. 3.

   Coarsely chop the peanuts and toast them lightly in a wok without oil until golden brown. Cut the tofu into sticks. Heat the oil in the wok and stir-fry the tofu with ginger for about 3 minutes. Add the carrots and cook for another 5 minutes. Toss in the noodles, season with cumin, salt and Szechuan pepper. Slice the cucumber lengthwise into rounds. Plate the dish, top with the noodle mixture, sprinkle peanuts and garnish with coriander.

4. 4.

   Serve immediately.