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Fried Wok Noodles with Tofu | Crispy in 15 Min.
(0)
15 min
Quick
Knuspr-Küche
Blitzschnelle gebratene Mie-Nudeln aus dem Wok mit krossem Tofu, frischem Gemüse und würziger Sesam-Soja-Sauce. In nur 15 Minuten servierfertig.
Ingredients
Preparation method
Preparation
Thoroughly pat the plain tofu dry with paper towels, cut into approx. 2 cm cubes, and dust evenly with cornstarch in a bowl. This ensures a wonderfully crispy crust in the hot wok.
Cook the mie noodles in boiling water according to package instructions for about 3 to 4 minutes until al dente, rinse with cold water, and drain well.
Peel the carrot and cut into thin strips. Wash the spring onions and cut into rings, separating the white from the green parts. Finely chop the garlic and ginger. In a small bowl, stir together the soy sauce, dark sesame oil, and 2 tbsp water into an aromatic wok sauce.
Chef's tip
For maximum crispy tofu: Wrap the block of tofu in paper towels and weigh it down for 10 minutes before cutting to completely remove any remaining liquid.
Seasonal vegetables: You can also add snow peas, red bell pepper, or thin strips of Chinese cabbage to the dish as you like.
75 min
Under an hour
