Tatsoi with tofu

Ingredients for 2 servings:

• 100g tofu
• 2 tbsp soy sauce, dark
• 1 tsp red curry paste
• 1 large head of Tatsoi mustard greens, rosette pak choi)
• 1 bell pepper(s)
• 1 onion(s)
• 3 cm ginger root
• 1 red chili pepper(s)
• 1 garlic clove(s)
• 125 g rice noodles

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Cut the tofu into approximately 1 cm pieces. Mix the curry paste with the soy sauce and mix it with the tofu in a bowl. Place the tofu in the refrigerator and let it marinate for at least half an hour. It can also marinate a little longer. In the meantime, clean the tatsoi and cut it into approximately 5 cm pieces. Cut the bell pepper into strips. Peel the onion, halve it, and cut it into not-too-fine half rings. Scrape off the piece of ginger with a spoon and cut it into fine strips. Also cut the chili pepper and garlic into fine strips. Prepare the rice noodles according to the package instructions. They are usually soaked in warm water for about 4 minutes and then drained in a sieve. In a non-stick pan, fry the tofu without marinade on all sides until crispy. Set aside. Briefly sauté the onions with the ginger and garlic until the onions start to brown. Reduce the heat slightly. Add the tatsoi and bell pepper and sauté for about 3 minutes, until the tatsoi has slightly collapsed. Stir in the rice noodles and return the fried tofu to the pan. Add the remaining marinade to the pan and season to taste. Add more soy sauce if desired. Serve immediately.