Tofu pan with vegetables and Chinese noodles

Ingredients for 2 servings:

• 200 g tofu, as firm as possible
• salt and pepper
• 3 tbsp soy sauce
• 1 tsp oil (dark sesame oil)
• 1 bunch of spring onions
• 150 g bamboo shoots
• 150 g tomatoes
• 1 piece(s) ginger, hazelnut-sized
• 1 clove(s) garlic
• 6 tbsp vegetable broth, mix broth with water, of which 6 tbsp
• 1 tbsp locust bean gum
• 2 tbsp oil (peanut oil)
• e.g. Chinese egg noodles or rice
• Water (salt water)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the tofu and toss in soy sauce, sesame oil, salt, and pepper, and let it simmer. Slice the spring onions into rings, cut the tomatoes into wedges, drain the bamboo shoots, and finely chop the ginger and garlic. Whisk the vegetable stock with 2 tablespoons of soy sauce, salt, pepper, and locust bean gum to make the seasoning sauce. Heat the peanut oil in a wok, drain the tofu (reserving the marinade), and stir-fry until the cubes turn brown. Remove the tofu and set aside on a plate. Sauté the garlic and ginger in the remaining oil. Add the spring onions and bamboo shoots and stir-fry for 2 minutes. Deglaze the pan with the seasoning sauce and marinade, and bring to a boil. Season to taste with salt and pepper and add the tofu and tomatoes. Cook Chinese noodles or rice in salted water. Arrange everything on a plate and serve.