Soba noodles with tofu and sugarsnaps

Name: soba noodles with tofu and sugarsnaps
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 270 g soba noodles; 375 g tofu natural; 3 cm fresh ginger; 1 toe garlic; 50 g wasabibol bag 150 g; 4 el rice oil; 2 tl shichimi togarashi can 80 g; 4 el Japanese soy sauce; 2 tl sesame oil; 400 g fresh sugarsnaps

Japanese soba noodles with tofu and sugarsnaps, delicious vegetarian.

Ingredients

Kitchen Stuff

1 mortar

Directions

Cook the noodles according to the instructions on the package. Drain and rinse with cold water.
Meanwhile cut the tofu into cubes of 1 x 1 cm (brunoise). Dab well dry with kitchen paper.
Peel the ginger and cut finely. Slice the garlic. Rub the wasabi rolls into the mortar.
Heat the rice oil in a wok and fry the tofu over medium heat in 10 minutes until golden brown. Change regularly.
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.
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.
Add the soy sauce and the noodles and heat for 2 minutes. Spread over 4 bowls and spoon the tofu cubes on top.
Sprinkle with the finely rubbed wasabi rolls. Yummy! .