Egg noodles with vegetables and tofu

Name: egg noodles with vegetables and tofu
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 onion; 250 g Chestnut mushroom; 500 g Broccoli; 375 g tofu natural; 2 toe garlic; 3 el ketjapmarinademanis; 250 g egg noodles

Noodles with tofu, broccoli, onion and chestnut mushrooms.

Ingredients

Directions

Cut the onions in half rings, the chestnut mushrooms in four, the broccoli in florets and the tofu in strips.
Press the garlic cloves, mix them with the ketjapmarinadeen add to the tofu. Let marinate for 10 minutes. Boil the broccoli in plenty of boiling water for 3 minutes.
Scoop out of the pan with a slotted spoon in a colander. Prepare the egg noodles in the broccoli boiling water according to the instructions on the packaging.
Heat the oil in a stirring stir fry the onions and the mushrooms 5 min. Add the tofu with the marinade and stir fry 3 min.
Add the broccoli and stir-fry for another 1 min. Season to taste with salt and pepper.
Drain the egg noodles and distribute them over 4 plates. Spoon the vegetables and the tofu. Serve immediately.