Hello culinary lovers! Meet again with Quina. This time Quina will share the noodle recipe plus tofu. Unlike tofu which has a dense texture, tofu has a softer texture, this is because the water content that is owned by tofu is more than tofu in general.
The combination of noodles coated with soy sauce, spicy, sweet, and salty sesame combined with the soft texture of tofu can make anyone's tongue addictive. In addition, the presence of tofu makes the appearance of the noodles more interesting and delicious. This food is a pity to miss. So for those of you who are curious about the taste, please see below. The ingredients and method of manufacture are below. Have a try!
Ingredient:
Peanut Sesame Soy Sauce:
- 1/2 cup (125 ml) natural peanut butter
- 1/3 cup (80 ml) sesame oil
- 1/3 cup (80 ml) tamari (or soy sauce)
- 1/4 cup (60 ml) rice vinegar
- juice of 1 lime
- 1 teaspoons chilli paste (I used sambal oelek)
- 2 tablespoons coconut sugar (or brown sugar)
- 1 tablespoon fresh ginger, minced
Noodles and Tofu:
- 1 carrot, grated
- 1 cup wombok (chinese cabbage), shredded finely
- 1 cup red cabbage, shredded finely
- 2 cups baby spinach leaves
- 300 grams firm tofu, diced
- 400 grams ramen noodles, prepared according to packet instructions
To Serve:
- 1 lime, quartered
- handful coriander leaves
- 1 tablespoon sesame seeds
Instructions:
To make the Peanut Sesame Soy Sauce:
- Place the peanut butter, sesame oil, tamari, rice vinegar, lime juice, chilli paste, coconut sugar and ginger into a jar.
- Shake to combine. Set aside.
To make the Noodles and Tofu:
- Heat a little vegetable oil in a skillet on medium-high heat. Add carrot, wombok, red cabbage and baby spinach and stir fry for 1-2 minutes.
- Add noodles, stir fry for 1-2 minutes.
Full Recipes: mylovelylittlelunchbox.com