Summary

Ingredients

• 200 g tofu, natural (firm)
• 350 g broccoli, weihed ready to cook
• 170 g ribbon noodles
• 1 medium onion (s)
• 1 piece (s) fresh ginger (approx. 225;2 cm)
• 65 g cashew nuts
• 4 tablespoon soy sauce, (Shoyu)
• 8 tablespoon water
• 1 ½ tablespoon cornstarch
• some sesame oil, for frying
• sea-salt
• Pepper, freshly ground
• 1 teaspoon honey, liquid (vegan with agave syrup)
• Spice mixture, (Asia wok or similar)

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Instructions

1. Cook the tagliatelle in plenty of salted water until al dente and set aside.
2. Roast the cashew nuts without fat in a (wok) pan and set aside.
3. Pat the tofu dry, cut into cubes (approx. 1 cm) and put together with the cornstarch in a freezer bag (3 liters). Salt and pepper a little. Close the freezer bag well and shake the tofu vigorously so that the tofu is covered with cornstarch all over. Place the tofu cubes on a sieve with not too small holes to remove the excess cornstarch.
4. Heat some sesame oil in the (wok) pan and fry the tofu cubes in it. When they are crispy, remove them and drain on paper towels.
5. Peel the ginger and grate finely. Finely dice the onion. Divide the broccoli into small florets and dice the non-woody stem parts.
6. Heat some sesame oil again in the (wok) pan and briefly fry the onion together with the ginger. Add the broccoli and fry briefly. Deglaze with the water and soy sauce and simmer covered for approx. 2-3 minutes until the broccoli is done but still has a good bite. Season with the Asia wok spice, a little pepper and the honey.
7. Add the pasta, tofu and cashew nuts, mix everything well and let it warm up again, but do not boil anymore. If necessary, season again and serve.
8. Tip: If you replace the honey with agave syrup, this dish is vegan.