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

  1. 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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