Marinated tofu from the wok

Ingredients for 4 servings:

• 250 g mie noodles
• 200 g natural tofu
• 2 garlic cloves
• 2 cm ginger
• 4 tbsp soy sauce
• 2 tbsp agave syrup
• 1 zucchini
• 1 bell pepper(s), red
• 3 pieces of pak choi
• ½ bunch coriander leaves
• 3 tbsp peanut oil for frying
• e.g. sea salt
• ½ tsp pepper, mixed, ground

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 45 minutes

vegan

Prepare the mie noodles according to the package instructions and then keep warm. Halve the tofu lengthwise and then cut into 0.5 cm wide strips. Peel and finely chop the garlic and ginger. Mix the soy sauce, agave syrup and 2 tablespoons of water with the garlic and ginger. Mix the tofu with the onion and marinate for about 2 hours. Peel and halve the onion and then cut into wide strips. Clean the zucchini and bell pepper and cut into small cubes. Wash the pak choi and cut into strips. Wash and finely chop the cilantro. Set aside in a bowl. Heat the peanut oil in a wok and add the onions. Remove the tofu from the marinade and set the marinade aside. Fry the tofu and onions in the wok until crispy and brown, then remove. Fry the zucchini, pak choi and bell pepper in the frying oil for 6 minutes, then add the tofu with the onions and the marinade. Fry everything together for 2 minutes. Season with salt and pepper. Arrange the noodles on a plate, add the tofu and vegetable mixture, and garnish with cilantro. https://vegan-cooking-with-thalija.de/archive/1280