Fennel – Tofu – Somen – Pan

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Cook the somen in boiling water for about 3 minutes. Drain the water, rinse the pasta in cold water and set aside. Cut the tofu into cubes and drain with kitchen paper. Fry in a large pan with a little oil until golden brown and also set aside.
Cut the fennel into strips about 1 cm wide. Cut the carrot into thin strips. Fry the fennel, carrots and peas in the pan for about 5 minutes. Add the pasta and tofu. Stir the soy sauce, mustard and sugar beet syrup together and also add so that all the noodles are moistened with the sauce.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.