Sesame Ginger Tofu Cabbage Noodles
- 28 min
- β β¬2.38
- 2 servings
- Easy
white cabbage, firm tofu, and egg-free pasta: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
- sesame
Equipment
- stove
Prepare
Pat firm tofu dry and cut into 2 cm cubes
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 to the boil
Bring a large pot of tap water to the boil; Cook egg-free pasta for 9β11 minutes until al dente Reserve some cooking water, then drain.
Heat rapeseed oil in a large pan over medium-high heat
Heat rapeseed oil in a large pan over medium-high heat. Fry firm tofu, white cabbage for 7β9 minutes, until piping hot and browned on several sides.
Stir in soy sauce
Stir in soy sauce, fresh ginger, garlic, sesame seeds and cook for 4 minutes more. Add egg-free pasta and toss for 1β2 minutes.
Finish
Stir in soy sauce continue
Adding reserved cooking water a splash at a time until the sauce coats the noodles.
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