Crispy tofu with thai noodle salad

Name: crispy tofu with thai noodle salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 3 limes; 10 tablespoons ketjapmarinademanis; 2 teaspoons curry powder; 1 package tofu natural 375 g; 4 tablespoons (sunflower oil; 2 bushes Broccoli approx. 600 g; 1 bag wok noodles 248 g; 3 Red onions; 1 look coconut milk 400 ml; 1 tin can bean sprouts 125 g

A nice thai recipe. The vegetarian main course contains the following ingredients: limes, sweet soy sauce, curry powder, natural tofu (375 g), (sunflower) oil, broccoli (about 600 g), wok noodles (248 g), red onions, coconut milk (400 ml) and bean sprouts (125 g).

Ingredients

Directions

Squeeze limes.
Combine 2 tsp lime juice, 6 tbsp.
Marinadeen 1/2 tsp curry powder in flat low dish.
Tofu cut into 12 slices and pat dry well.
Heat oil in large frying pan and brown and brown in about 8 min.
Tofu.
Place Tofu in bowl in lime-soy mixture and turn a few times.
Divide the broccoli into small florets and cut the stem into thin slices.
Cook in a large pan in low boiling water with 1 tsp salt for 5 minutes.
Add wok noodles, after 1 min.
Draw noodles apart and cook for 3 minutes.
Drain, rinse under cold tap and allow to drain.
Peel onions and cut into strips.
Mix lime juice, 4 tsp.
Of sweet soy sauce, 1 1/2 tbsp curry powder and coconut milk in a generous amount.
Prepare onion, bean sprouts, broccoli and noodles.
Spread salad and tofu over 4 plates..