Asian noodles with tofu
Votes: 7
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 430, total fat 19 G., saturated fats G., proteins 18 G., carbohydrates 51 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 430, total fat 19 G., saturated fats G., proteins 18 G., carbohydrates 51 G., fiber G., cholesterol mg, sodium mg, sugar G.
The recipe is quite simple and leaves plenty of room for experimentation with different flavors and textures. If desired, you can add mushrooms, zucchini, thinly sliced broccoli, or garlic to the dish, or substitute them for Asian greens. Sesame oil and soy sauce make a wonderful combination and add incredible depth of flavor. To achieve a delicious crust on the tofu, make sure it's thoroughly drained and the pan is hot enough before frying.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (230 g) udon noodles
- 1 package (340 g) firm tofu, cut into 12 pieces
- 1 package (310 g) of mixed Chinese herbs such as gailan, choy sum, kai choy, lemon basil
- 4 tbsp roasted peanut oil or 3 tbsp sesame oil mixed with 1 tbsp vegetable oil
- 1 bunch shallots, thinly sliced diagonally
- A large pinch of crushed dried cayenne pepper
- 3 tablespoons soy sauce
- A pinch of sugar
We recommend
Cooking the dish according to the recipe:
- Cook udon noodles according to package directions (do not overcook or they will become too mushy.) Drain the noodles from the cooking water, reserving about 1/3 cup.
- Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. tofu Dry the tofu and season with salt and pepper. Add it to the pan and fry until golden brown (about 2 minutes per side). Set aside and keep warm.
- Add 1 tablespoon of oil and the herbs to the pan. Stir-fry until wilted. Add the shallots, crushed dried cayenne pepper, 1 tablespoon of oil, soy sauce, and sugar. Pour in the reserved noodle water. Cook until broth forms.
- Divide noodles and herbs among 4 bowls and top with tofu.
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