What is the best way to keep tofu noodles?

Tofu noodles is best stored in the fridge, in the original packaging or in an airtight container. They stay good for about a week.

Vegetarian tofu noodles

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25min

•

Easy

The tofu is baked crispy, pleased in a sweet soy sauce with ginger and served with noodles and cucumber. Discover the recipe here!

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Ingredients

What do you need?

Quantity: 4P

Tofu sauce:
60 ml of soy sauce
1 tbsp maple syrup
50 ml rice vinegar
1 kl of fresh ginger grated
1 TL chiliflakes

500 g sturdy tofu

250 g windows, soba or rice noodles of your choice
1 Kl Chile Flakes
1 tbsp ginger in fine slices
2 tbsp sesame seeds
1 spring onion
2 tbsp peanut oil
Juice
1 tbsp light soy sauce

1 bone radish
1 cucumber

Tofu sauce:
60 ml of soy sauce
1 tbsp maple syrup
50 ml rice vinegar
1 kl of fresh ginger grated
1 TL chiliflakes

500 g sturdy tofu

250 g windows, soba or rice noodles of your choice
1 Kl Chile Flakes
1 tbsp ginger in fine slices
2 tbsp sesame seeds
1 spring onion
2 tbsp peanut oil
Juice
1 tbsp light soy sauce

1 bone radish
1 cucumber

Preparation method

How do you make this?

Cook the noodles according to the instructions on the package in salt water.

Drain the noodles and rinse well.

Cut the cucumber into slices and then into fine strips.

Add this to the noodles together with the sesame seeds, spring onion, peanut oil, chili flakes, ginger and lime juice. Mix everything well together in a large bowl.

Pat the tofu well dry between kitchen paper. Push out all the water as well as possible.

Then cut it into thick 1 cm slices.

Season the tofu with salt and pepper and then color in plenty of oil or butter.

When the tofu is well baked and colored on both sides, remove it from the pan.

Rub the pan well so that most oil is gone.

Mix all ingredients for the sauce. Place the tofu back in the pan and pour the sauce over it. Let it boil until you get a thicker syrup around the tofu.

Finely chop the radishes and finish with this.

Dress everything on plates.

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