Buy all ingredients right below the recipe
Ingredients
- 1 tsp dark sesame oil
- 1.5 tsp soy sauce
- 0.5-1 tsp hot red sauce
- 2 tbsp Mirin
- 1 scant tbsp Tahini
- 1 tsp date syrup (or honey)
- 1 tsp freshly grated ginger
- 1.5 tsp dark miso paste
- Juice of half a lime
- 400g firm tofu
- 4 tbsp polenta or coarse cornmeal
- 1 tsp smoked paprika powder
- Sea salt
- 4 tbsp olive oil
- 3 spring onions
- 100g sugar snap peas
- 80g shiitake mushrooms
- 150g rice noodles
- Sesame for sprinkling
Additionally
- Paper towel
Preparation
- 1Cut the white part of the spring onions into fine rings, and the green part into coarse rings. Remove the stems from the shiitake mushrooms and cut the caps into wide strips.
- 2Wrap the tofu in two layers of paper towels, place it on a plate, weigh it down, and press for about 15 minutes.
- 3In a small bowl, mix the polenta flour with the paprika powder and a pinch of salt.
- 4Mix the sauce from sesame oil, soy sauce, hot sauce, mirin, tahini, date syrup, ginger, miso, and lime juice.
- 5Halve the tofu lengthwise and cut into bite-sized pieces. Coat the pieces in the seasoned polenta flour. Heat three tablespoons of olive oil in a wide pan and fry the tofu pieces until crispy over medium heat.
- 6Cook the rice noodles according to package instructions and drain.
- 7In a second pan, heat the remaining olive oil and first sauté the white spring onion rings. Add the remaining spring onions, sugar snap peas, and mushrooms and fry over medium heat, stirring constantly. Add the sauce and let it simmer for a few more minutes. Finally, fold in the drained rice noodles.
- 8Distribute the noodles with the vegetables onto plates and arrange the tofu alongside. Finally, garnish with some sesame seeds.
