Summary

Ingredients

• 500 g tofu
• 100 g lass noodles, Chinese
• 3 medium onion (s), (also red if possible)
• 3 cloves garlic
• 1 large chilli pepper (s), red
• 4 tablespoon oil, (peanut oil)
• 1 tablespoon sesame oil
• 250 ml vegetable stock, possibly a little more
• 1 tablespoon cornstarch
• 2 tablespoon rice wine, (sake, alternatively dry sherry)
• 3 tablespoon soy sauce, possibly more
• 0.5 teaspoon ½ sugar
• some black pepper, coarsely ground

Print Recipe Pin Recipe

Instructions

1. Place the tofu on a flat plate, weigh it down with a wooden board and place two full cans (or similar) on top. Press for 30 minutes.
2. Heat plenty of water and let the glass noodles steep for about 3 minutes, pour into a fine sieve and drain thoroughly.
3. Peel and halve the onions and cut into thin slices. Also peel the garlic and dice very finely or press.
4. Remove the stem from the chilli pepper, cut in half and remove the core thoroughly. Rinse the pod halves, pat dry and cut into fine strips crosswise. Pat the tofu dry and cut into 1-2 cm cubes.
5. Then heat the wok with 1 tablespoon of peanut oil. Fry the onions, garlic and chilli pepper in it over high heat until the onions are translucent. Take out everything.
6. Heat 2 more tablespoons of oil and brown the tofu gently while turning. Keep warm on the drip tray.
7. Cut glass noodles into pieces about 10 cm long (won`t work beforehand, they will splinter). Heat the rest of the oil together with the sesame oil and fry the glass noodles in it until crispy. Remove and set aside for a moment.
8. Pour the stock into the wok and bring to the boil. Mix the cornstarch with the sake / sherry until smooth and thicken the broth. If a lighter binding is desired, add some broth. Add the diced tofu and onion mixture and mix well. Season with the soy sauce, sugar and pepper. Now add the glass noodles and mix very carefully.