Sesame Ginger Tofu Cabbage Noodles

Name: Sesame Ginger Tofu Cabbage Noodles
Total time: 28 min
Yield: 2
Ingredients: 150 g white cabbage; 300 g firm tofu; 180 g egg-free pasta; 12 g rapeseed oil; 12 g fresh ginger; 8 g garlic; 35 ml soy sauce; 1,500 ml tap water; 14 g sesame seeds

28 min
≈ €2.38
2 servings
Easy

Main ingredients: white cabbage, firm tofu, egg-free pasta, and fresh ginger. Allow about 28 minutes for 2 servings.

Calories619.8 kcal

Protein38.4 g

Fat19.8 g

Carbs

Fiber

See all values in the app

Estimates per serving, whatever the number of servings. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Allergens

gluten
soy
sesame

Equipment

stove

Prepare

Pat firm tofu dry and cut

Pat firm tofu dry and cut into 2 cm cubes. Finely shred white cabbage; finely chop fresh ginger and garlic.

Cook

Bring a large pot of tap water

Bring a large pot of tap water to the boil; cook egg-free pasta for 9–11 minutes until al dente. Reserve some cooking water, then drain.

Heat rapeseed oil in a large pan

Heat rapeseed oil in a large pan over medium-high heat. Fry firm tofu and white cabbage for 7–9 minutes, until piping hot and browned on several sides.