Eggmy with tofu and pointed cabbage

Name: eggmy with tofu and pointed cabbage
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 business suit tofu natural in pieces; 3 el traditional olive oil; 1 onion in half rings; 600 g cabbage finely chopped; 1 look tomato cubes; 1 bag Chinese noodles; 1 tray fresh basil leaf in strips

Chinese egg noodles with tofu, oxheart cabbage, tomato cubes and basil

Ingredients

Directions

Dab the tofu dry with kitchen paper. Heat the oil in a stirring fruit the onion 5 min. Scoop out of the pan with a slotted spoon. Put the tofu in the pan and fry in 5 minutes until golden brown.
Scoop out of the pan with a slotted spoon. Put the cabbage in the pan and stir-fry until the vegetables have shrunk. Add the taten cubes, the onion and the tofu and cook for 5 min.
Prepare the instructions according to the instructions on the packaging. Take a skimmer out of the pan and spread over 4 bowls. Add 150 ml of boiling water from the noodle to the tofu with vegetables.
Add half of the basil from the heat and season with salt and pepper. Divide the tofu with vegetables over the bowls and sprinkle the rest of the basil over it.

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Nutrition

480Calories

Sodium35% DV850mg

Fat28% DV18g

Protein50% DV25g

Carbs18% DV55g

Fiber12% DV3g

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