Vegan noodles
With this combination of ingredients, we will obtain all the flavor profiles, thus achieving a very tasty and balanced dish on a palate level.
Ingredients
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400g tofu, diced
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½ heart cabbage, julienne
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3 carrots, peeled or cut into strips
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2 red bell peppers, cut into strips
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Chives for garnish (optional)
For the sauce:
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4 cloves garlic, minced
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2 tbsp cane molasses (optional)
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2 chilli peppers, chopped
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Zest + juice of 1 lime
Preparation Method
- Start by sautéing in a wok or frying pan the vegetables (one at a time) – the cabbage, carrot and pepper. Set aside.
- Next, prepare the tofu. Cut into cubes and dry very well with a cloth or kitchen paper. Heat a frying pan or wok with a little olive oil and sauté the tofu for a few minutes until golden brown. Set aside.
- Meanwhile, cook the noodles in a pan according to the packaging instructions (I left them slightly undercooked).
- Place all the sauce ingredients – the cashew nuts/peanuts, chopped garlic, sesame seeds, soy sauce, brown sugar, cane molasses, chilli and lime zest and juice – in the same wok/pan. I let it cook over low heat for about 2 minutes, until incorporated.
- Add the sautéed vegetables and tofu and cooked noodles to the wok/frying pan and mix everything together very well.
- Top with chives. They’re ready!
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