Sweet chilli tofu with noodles
accompanied by sautéed cabbage, ginger, carrot and chives
These delicious noodles come in a Chinese sauce based on soy, sesame and sweet chilli.
egg, tree nut, wheat, soya, gluten, sesame
Sweet chilli sauce
Mix of seeds
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Bring plenty of water to a boil in a pot and cook the noodles for 4 minutes. Drain the water and let the noodles cool down under running water. Set aside.
Wash the vegetables. Peel the onion and chop it into thin strips. Finely chop the ginger and garlic. Cut the kale and carrots into thin strips. Set aside.
Cut the tofu into thin sticks. Coat them with the cornstarch (reserve 1 teaspoon for the sauce). Heat 2 tablespoons of oil in a frying pan and sauté the tofu until golden brown. Turn off the heat, add half of the sweet chilli sauce and mix it until the tofu has completely absorbed the sauce. Set aside.
Place the soy sauce, sesame oil, the remaining sweet chilli sauce, the rice vinegar and cornstarch in a bowl. Mix all ingredients together.
Heat 1 tablespoon of oil in the same pan as the tofu and sauté all the vegetables until they are cooked through, without losing their crunchiness. Add the sauce from the bowl, mix it well, and add the noodles.