Veggi Cabbage Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small Head chinese cabbage
- 200 g Brussels sprouts
- 2 tablespoon sesame oil
- 1 clove garlic
- 250 g tofu, rated
- 1 packet rice noodles
- 1 chilli pepper (s), red
- N / A soy sauce
- Sambal Oelek
- 1 tablespoon tomato paste
- 1 glass water
- 1 tablespoon sesame seeds, if desired
Print Recipe
Pin Recipe Instructions
- Wash the Chinese cabbage and Brussels sprouts. Boil the Brussels sprouts in a saucepan with salted water for about 20 minutes until soft. Halve the Chinese cabbage, remove its stalk and cut the cabbage into coarse strips.
- Put some sesame oil in a wok or pan and fry the finely chopped garlic, tofu and Chinese cabbage in it.
- Cut the chilli into small pieces and make a marinade from the soy sauce, sambal oelek, tomato paste and the water. Pour the marinade over the Chinese cabbage. Let the mixture simmer for about 10 minutes.
- Drain the Brussels sprouts and cut into small slices. Prepare the rice noodles according to the instructions on the packet.
- Add the Brussels sprouts and rice noodles to the Chinese cabbage mixture and mix everything well. If you want, you can finally dry-roast the sesame seeds in a pan and sprinkle them over the dish.
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