Wokmie with chili sauce and tofu tarts

Name: wokmie with chili sauce and tofu tarts
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 business suit tofu natural 375 g; 6 tablespoons soy sauce; 400 g mie box of 500 g; 1 egg free range; 4 tablespoons patent flower wheat; 5 tablespoons sunflower oil; 2 bags wok vegetables roughly cut (bag of 400 g); 75 ml chili sauce bottle a 500 ml

A tasty recipe. The vegetarian main course contains the following ingredients: tofu naturel (375 g), soy sauce, noodles (box of 500 g), egg (free range), patent flour (wheat), sunflower oil, wok vegetables (coarsely cut (bag of 400 g)) and chili sauce ( bottle a 500 ml).

Ingredients

Directions

Drain tofu and cut into slices of 7 mm.
Pour soya sauce into flat plate and marinate tofu for 10 minutes, half-turn.
Mice according to the instructions on the container al dente, drain over the colander and rinse with cold water.
Sprinkle egg in the bowl and sprinkle flour on the dish.
Tofu slices first by egg and then by flour.
Toss off excess flour.
Heat 3 tbsp oil in frying pan and tofu fry for approx.
8 min.
Halfway through.
Heat oil in wok rest.
Wok vegetable 4 min.
Stir-fry, add mie and heat well for another 4 min.
Pour chilli sauce over it and shovel.
Discard chilli sauce for garnish.
Optionally add salt and pepper to taste.
Put on the plate, add tofu-crunchies.
If necessary, pour 1 tsp of chilli sauce over it..