Salt and Pepper Crispy Tofu

Informations supplémentaires

35 min. | 668 kcal | easy | Spicy, Vegetarian | Printable version

1. Setup Cut the tofu into cubes. Chop the chili pepper. Cut the lime into quarters. Cut the zucchini into sticks. Slice the onion.

2. Cook the tofu In a bowl, combine the tofu, half of the brown sugar and a tbsp of oil and season with salt and pepper. Gradually add the cornstarch and mix well. In a deep pan, add about an inch of vegetable oil. Once the oil is hot, cook the tofu pieces for 4-5 minutes. Remove and place on a paper towel.

3. Cook the noodles Bring a pot of water to a boil. Add the noodles and cook for 3-4 minutes. Drain, rinse under cold water and reserve

4. Make the noodles In a pan over medium-high heat, add a drizzle of olive oil. Cook the onions and the zucchini 3-4 minutes. Push to one side in the pan and add the eggs. Cook 1-2 minutes and break up into pieces. Add the noodles, the soy sauce, the rest of the brown sugar and the curry powder and mix well.

5. Mix the tofu In a bowl, combine the pieces of crispy tofu with the white pepper, the chili peppers, to taste (caution! spicy) and a big pinch of salt.

6. Plate your dish Serve the noodles with the crispy salt and pepper tofu. Garnish with the lime wedges. Bon appétiit!

300gTofu

60mlCornstarch

15mlBrown Sugar

5mlWhite pepper

1unitLemon

1unitFresh Chili Pepper

120mlLiquid Egg

1unitYellow Onion(s)

1unitZucchini(s)

30mlSoy Sauce

5mlCurry Powder

140gRice Noodles

What you need Pot, strainer, pan, bowl.

668 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 106g

35%

fat 16g

25%

cholesterol 193mg

64%

fiber 5g

20%

protein 24g

saturated 3g

15%

sodium 1307mg

54%

sugar 28g

trans 0g