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

  • 1 tuber fennel
  • 2 handfuls peas (frozen)
  • 200 g tofu, firmer
  • 2 port. Noodles (somen)
  • 1 carrot (s)
  • 5 tablespoon soy sauce
  • 1 tablespoon mustard
  • 2 tablespoon sugar beet syrup
  • some oil
Fennel – Tofu – Somen – Pan
Fennel – Tofu – Somen – Pan

Instructions

  1. 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.
  2. 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.

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