Ginger Tofu Cabbage Noodles
- 40 min
- β β¬3.02
- 2 servings
- Easy
Main ingredients: firm tofu, white cabbage, carrots, and wholegrain pasta. Allow about 40 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- gluten
- sesame
Equipment
- stove
Prepare
Pat firm tofu dry and cut
Pat firm tofu dry and cut into 1 cm cubes.
Cook
Wash white cabbage
Wash white cabbage, remove the tough core and shred very finely. Wash and peel carrot, then grate finely.
Wash and peel fresh ginger
Wash and peel fresh ginger, then grate finely. Rinse spring onion, trim off the roots and thinly slice.
Cook wholegrain pasta
Cook wholegrain pasta in plenty of boiling tap water for 10 minutes until al dente. Reserve a cup of cooking water, then drain.
Heat rapeseed oil in a pan
Heat rapeseed oil in a pan over medium heat. Add firm tofu and fry for 8 minutes, stirring regularly, until softened and lightly browned.
Add white cabbage and carrot
Add white cabbage and carrot to the same pan and stir-fry for 5 minutes until cooked through.
Lower the heat
Lower the heat. Add fresh ginger and stir for just 30 seconds until fragrant, taking care not to let anything darken.
Add wholegrain pasta and soy sauce
Add wholegrain pasta and soy sauce to the same pan and stir-fry for 2 minutes until cooked through.
Season with iodised salt
Season with iodised salt, black pepper, spring onion and sesame seeds, then mix thoroughly before serving.
Finish
Divide the wholegrain pasta
Divide the finished wholegrain pasta, firm tofu, white cabbage and carrot evenly between the servings and serve immediately.
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Recipe from VegPlan Β· https://vegplan.app/recipes/ginger-tofu-cabbage-noodles
