Spicy Asian pepper stir-fry

Ingredients for 2 servings:

• 250 g glass noodles
• 1 tbsp lemon juice
• 1 tsp sesame oil
• ½ tsp chili flakes
• 200 g smoked tofu
• 2 bell peppers, red
• 1 bell pepper(s), green
• 1 carrot(s)
• ½ bunch of spring onions
• salt and pepper
• e.g. sesame
• 100 ml soy sauce
• 50 ml water
• 50 ml maple syrup
• 3 tbsp rice wine vinegar
• 2 tbsp cornstarch
• 1 tbsp ginger
• 1 tbsp garlic
• 1 tbsp lemon juice
• 1 tbsp Sriracha sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan, with glass noodles

Dice the tofu, slice the bell peppers, and slice the carrot and spring onions. Set the green part of the spring onions aside. Blend the sauce ingredients in a blender. Fry the tofu in peanut oil until crispy all over and set aside. Sauté the vegetables and season with salt and pepper. Add the sauce and bring to a boil briefly. Meanwhile, pour hot water over the noodles and let stand for 3 minutes. Drain and toss with lemon juice, sesame oil, and chili flakes. Divide the noodles between 2 bowls. Mix the tofu with the vegetables and top with the vegetables. Garnish with sesame seeds and the green part of the spring onions.