Ginger Tofu Cabbage Noodles

40 min
≈ €3.02
2 servings
Easy

firm tofu, white cabbage, and carrots: a straightforward vegan combination for an everyday dinner.

Calories718.6 kcal

Protein41.8 g

Fat26.4 g

Carbs

Fiber

See all values in the app

Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Allergens

soy
gluten
sesame

Equipment

stove

Prepare

1

Pat firm tofu dry and cut into 1 cm cubes

Pat firm tofu dry and cut into 1 cm cubes. Wash white cabbage.

Cook

2

Remove the tough core and shred very finely

Remove the tough core and shred very finely. Wash and peel carrot, then grate finely.

3

Wash and peel fresh ginger

Wash and peel fresh ginger, then grate finely. Rinse spring onion, trim off the roots and thinly slice.

4

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.

5

Heat rapeseed oil in a pan over medium heat

Heat rapeseed oil in a pan over medium heat. Add firm tofu and fry for 8 minutes, stirring regularly.

6

Until softened and lightly browned

Until softened and lightly browned. Add white cabbage, carrot to the same pan and fry for 5 minutes, stirring.

7

Until cooked through

Until cooked through; Lower the heat Add fresh ginger and stir for just 30 seconds until fragrant; do not let it darken.

8

Add wholegrain pasta

Add wholegrain pasta, soy sauce to the same pan and fry for 2 minutes, stirring, until cooked through.

9

Season with iodised salt

Season with iodised salt, black pepper, spring onion, sesame seeds now and mix thoroughly before serving.

Finish

10

Divide the finished wholegrain pasta

Divide the finished wholegrain pasta, firm tofu, white cabbage, carrot evenly between the servings and serve immediately.

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