Vegan Asian noodles with tofu

Ingredients for 4 servings:

• 400g tofu
• 1 tbsp oil
• 1 onion(s)
• 2 garlic cloves
• 1 piece(s) ginger root
• 2 tbsp curry paste, red
• 1 tbsp tomato paste
• 400 ml coconut milk
• 1 liter vegetable broth
• 2 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp peanut butter
• ½ lime(s), juice
• some spice mix (ramen spice, Thai spice, etc.)
• 500 g mie noodles
• e.g. peanuts
• n. B. spring onion(s)
• e.g. sesame, roasted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Pat the tofu dry with a paper towel and cut into cubes. Heat oil in a pan and fry the tofu cubes for about 5 minutes over medium heat. Meanwhile, finely chop the onion, garlic, and ginger, add them, and sauté for a few minutes. Stir in the curry paste and tomato paste and fry for about 3 minutes. Deglaze everything with coconut milk and vegetable stock. Add soy sauce, sugar, peanut butter, lime juice, and seasoning mix (ramen or Thai seasoning). Season to taste and bring to a boil. Once the stock is boiling, add the mie noodles and let them simmer according to the package instructions. Serve with peanuts, spring onions, and toasted sesame seeds.