Spicy Asian-Inspired Tofu and Glass Noodles Delight
Ingredients
- 1 plain tofu block
- 2 garlic cloves
- Thumb-sized piece of ginger
- 1 lemongrass stalk
- 1 tsp paprika powder
- 1 tsp cumin
- 1 tsp harissa
- 1 tbsp tomato puree
- 250g frozen spinach
- Salt and pepper, to taste
- 1 lime
- 2 portions glass noodles
- Handful of cilantro
- Sesame oil
For the Sauce
- 3 tbsp soy sauce
- 3 tbsp water
- 1 tsp maple syrup
- 1 tsp chili oil
- 1/2 tsp harissa
- 1 tbsp sesame oil
- 1 tbsp chopped cilantro
For Pickled Red Onion Topping
- 1 red onion
- 2 tbsp vinegar
- 2 tbsp water
Preparation
Slice up the onion into thin slices and mix with vinegar and water. Set aside for pickling.
Mix all sauce ingredients together and set aside.
Chop the tofu into cubes.
Press the garlic and chop the ginger into tiny pieces.
Press the lemongrass stalk with a knife and chop it into about 4 pieces.
In a pan, fry the lemongrass, ginger, and garlic in oil.
Add the tofu cubes and fry until they turn golden.
Add paprika, cumin, harissa, and tomato paste to the pan. Fry for a couple more minutes.
Add the frozen spinach to the pan.
Season with salt and pepper to taste.
Squeeze in the lime juice and add chopped cilantro.
Cook the glass noodles according to the package instructions.
Mix the cooked glass noodles with the spinach-tofu mixture.
Serve the dish with the prepared sauce and pickled red onions on top.