Rice noodles with tofu and egg

Ingredients for 4 servings:

• 400 g tofu, firm
• 150 ml soy sauce
• 6 tbsp water
• 1 garlic clove(s)
• 1 bunch of spring onions
• 1 red chili pepper(s)
• 1 piece(s) ginger (walnut-sized)
• 2 eggs
• 400 g ribbon noodles (rice noodles)
• 1 lime(s)
• 3 tbsp oil
• Salt

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour 20 minutes

(Phat Thai) Thai dish

Cut the tofu into 1 cm thick cubes and place in a bowl. Mix the soy sauce with 6 tablespoons of water. Peel the garlic, press it in, stir, and pour over the tofu. Marinate the tofu in the soy sauce for about 30 minutes. Cut the spring onions into 0.5 cm wide rings. Deseed and finely dice the chili pepper. Peel and finely dice the ginger. Drain the tofu and reserve the marinade. Whisk the eggs with 2 tablespoons of the marinade. Cook the rice noodles according to the package instructions until al dente. Mix the oil in a large pan and fry the tofu for about 8 minutes. Remove and set aside. Fry the spring onions, ginger, and chili pepper for about 2-3 minutes. Pour the egg mixture over the top and stir until set. Halve the lime and squeeze the juice of the lime. Add the tofu and noodles to the spring onion and egg mixture. Season with the remaining marinade, 2 tablespoons of lime juice and salt.