Shanghai Pak Choi, Enoki Mushrooms and Fried Tofu
Ingredients
- recipe (for 4 people):⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 350 grams of noodles⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 aubergines, cut into pieces⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 400 gr tofu, cut into pieces⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 teaspoons of sambal⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 tablespoons soy sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 fresh chili pepper, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 cm fresh ginger, without peel, finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 tablespoons thai red curry paste⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Sunflower oil
Preparation
Bring water to the boil for the noodles. Combine the tofu cubes with the sambal and soy sauce in a bowl and let marinate. Heat the oil in a large wok and fry the red onion, ginger and chili pepper. After a few minutes, add the Thai curry paste and stir in the eggplant. Bake briefly and add the stalks of the pak choi. Bake for a few minutes and then add the coconut milk. Simmer for a few minutes and add the bok choy leaves, the fresh Thai basil and the mushrooms. Let it simmer for a few minutes and in the meantime cook the noodles according to the instructions on the package. In a few minutes, fry the tofu cubes in a frying pan with some sunflower oil until medium heat. Serve the cooked noodles with the red curry and the tofu cubes.⠀⠀⠀⠀⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀
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