Summary

Ingredients

• 200 g tofu, natural
• 1 bell pepper (s), yellow
• 150 g peas, frozen
• 1 large carrot
• 1 onion (s)
• Oil (peanut), or sesame oil
• water
• 0.5 can ½ coconut milk, 200 ml
• 1 plate / n noodles, Asian, approx. 60 g
• some ginger root, if available
• 1 dash soy sauce
• some curry powder
• some cumin
• some vegetable stock, instant
• possibly chili powder, or Tabasco

Print Recipe Pin Recipe

Instructions

1. Break through the plate of pasta twice and place in a bowl of water. As a result, they will cook faster later and will not absorb as much liquid.
2. Cut the onion, bell pepper into bite-sized pieces and the carrot into thin sticks. Roughly dice the tofu and fry in oil until golden. Take it out of the pan again. If it has to be done very quickly, you don`t have to fry the tofu and add it later on. Use the hot pan and sauté the onion in oil, then fry the paprika and carrot. Deglaze with approx. 100 ml of water. Add some grated or chopped ginger. Put the lid on and simmer for about 3 minutes, depending on how bite you want the vegetables. Then mix in the frozen peas. Season with a little vegetable stock, plenty of curry, a little cumin, a strong dash of soy sauce and, depending on the degree of spiciness, chilli / tabasco. Mix in the coconut milk and the soaked noodles and simmer briefly until the noodles are cooked, it doesn`t take long. You may have to add some water if the pasta soaks up too much liquid. Finally fold in the tofu.
3. Tip:
4. The rest of the coconut milk can be frozen very easily until you start cooking again in an Asian way.