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Tina M.
Soba noodles with tofu and sugarsnaps
Japanese soba noodles with tofu and sugarsnaps, delicious vegetarian.
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Ingredients
Directions
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Cook the noodles according to the instructions on the package. Drain and rinse with cold water.
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Meanwhile cut the tofu into cubes of 1 x 1 cm (brunoise). Dab well dry with kitchen paper.
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Peel the ginger and cut finely. Slice the garlic. Rub the wasabi rolls into the mortar.
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Heat the rice oil in a wok and fry the tofu over medium heat in 10 minutes until golden brown. Change regularly.
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Scoop the tofu from the wok with a slotted spoon on a plate covered with kitchen paper, sprinkle with the shichimi togarashi and sprinkle with the soy sauce.
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Add the ginger, garlic and sesame oil to the remaining oil in the wok. Stir fry 30 sec. on high heat and add the sugarsnaps. Stir fry 4 min.
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Add the soy sauce and the noodles and heat for 2 minutes. Spread over 4 bowls and spoon the tofu cubes on top.
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Sprinkle with the finely rubbed wasabi rolls. Yummy! .
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Nutrition
555Calories
Sodium0% DV1.635mg
Fat31% DV20g
Protein56% DV28g
Carbs21% DV63g
Fiber20% DV5g
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