John Myers
Wok Vegetables with Smoked Tofu and Chinese Noodels
The perfect wok vegetables with smoked tofu and chinese noodels recipe with a picture and simple step-by-step instructions.
- 1 packet Smoked tofu approx. 250 grams
- 1 packet Wok vegetables Asia Mix approx. 298 grams already cut
- Mushrooms, Chinese cabbage, red, yellow, green peppers;
- Mung bean sprouts, carrots, possibly spring onions
- I cut another tomato into it
- 1 tbsp Sweet Soy Sauce
- 1 tbsp Soy sauce dark
- 1 tsp Maizena – corn starch
- 1 kl. Red peppers in small. Pieces cut
- Salt to taste if necessary
- 2 tbsp Oil for frying
- 1 tbsp Sesame oil
- Sherry sweet
- Cut smoked tofo into pieces and place in soy sauce with corn starch. The vegetables were nicely washed, cut and prepared.
- Let the oil get hot in the wok and quickly fry the pickled smoked tofu in it and take it out of the wok again.
- In the meantime, cook the pasta in salted water for a few minutes, remove and rinse in cold water.
- Now quickly fry the vegetables in the hot oil (they should still be crisp), the remaining marinade from the smoked tofu and 1 tbsp. Add sesame oil and deglaze with a little sherry. Add the smoked tofu and noodles and roast the peppers again for a few minutes and season to taste.
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