John Myers
Hearty Tofu with Glass Noodles
The perfect hearty tofu with glass noodles recipe with a picture and simple step-by-step instructions.
- 400 g Tofu for frying
- 100 g Glass noodles
- 2 Red onions approx. 150 g
- 2 Garlic cloves
- 1 Red chilli pepper
- 1 piece Ginger the size of a walnut
- 6 tbsp Peanut oil
- 200 ml Chicken broth (1 teaspoon instant broth)
- 2 tbsp Sherry
- 1 tbsp Dark soy sauce
- 1 tbsp Sweet soy sauce
- 0,5 tsp Brown sugar
- 1 tsp Freshly ground black pepper
- 1 tbsp Tapioca starch
- 3 Stalk Parsley for garnish
- Cut the tofu into cubes (2 cm). Cook glass noodles in plenty of hot water for about 3 minutes and drain through a kitchen sieve. Peel and halve the onions and cut into thin slices. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the peanut oil (2 tbsp) in the wok, cut the glass noodles into pieces (approx. 5 – 7 cm) with kitchen scissors, place in the wok, fry / stir-fry and take out again. Put the peanut oil (4 tbsp) in the wok / heat it up and fry the tofu cubes in portions and take them out again. Put the vegetables (red onion slices, garlic clove cubes, ginger cubes and chilli pepper cubes) in the wok and stir-fry vigorously. Deglaze with the chicken broth (200 ml) and season with sherry (2 tablespoons), dark soy sauce (1 tablespoon), sweet soy sauce (1 tablespoon), brown sugar (½ teaspoon) and freshly mashed black pepper (1 teaspoon). Thicken with tapioca starch (1 tbsp) dissolved in a little cold water. Finally fold in the glass noodles and tufo cubes. Serve the hearty tofu with glass noodles, garnished with parsley.
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