John Myers
Ingredients for 3 servings:
- 200g tofu
- 250 g Chinese cabbage
- 1 tbsp sesame oil, roasted
- 2 cm ginger
- 2 garlic cloves
- ½ tsp chili flakes, Korean
- 3 tbsp tamari sauce
- 3 tbsp maple syrup
- 1 orange(s)
- 2 tbsp rice vinegar
- 150 g soba noodles
- 2 tbsp tamari sauce
- ½ tsp star anise, ground
- 4 tbsp miso paste, brown (rice miso paste)
- 1 tsp coriander leaves, dried
- 1 stalk(s) leek
- 5 tbsp vegetable oil
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
vegan
Cut the tofu into cubes. Peel and finely chop the ginger and garlic. Wash the orange and grate the zest. Heat the sesame oil in a saucepan and fry the ginger and garlic for one minute. Then add the remaining ingredients. Bring to a boil and simmer for 5 minutes. Add the tofu, stir well, cover, and let stand for 30 minutes. Heat 1 tablespoon of vegetable oil in a saucepan and fry the tofu until crisp. Gradually add the marinade and simmer for about 8 minutes. Then keep warm. Cook the soba noodles according to the package instructions, reserving 500 ml of the noodle water. Keep the noodles warm and add a little oil to prevent them from sticking together. In a saucepan, combine the tamari and star anise in the pasta water. Stir in about 2 tablespoons of miso paste and bring everything to a boil over low heat. The broth should have a strong flavor; stir in tamari or miso paste if desired. Heat 1 tablespoon of vegetable oil in a saucepan. Cut the Chinese cabbage into strips and fry in heated oil. After 2 minutes, add 2 tablespoons of miso paste. Add a little water and bring to a boil. Divide the noodles into bowls, arrange the Chinese cabbage on top, and fill with broth. Place the tofu on top. Finely slice the leek. Garnish the plate with coriander leaves and leek strips. https://www.vegan-cooking-with-thalija.de/archive/1173
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