Informations supplémentaires
25 min.
|
824 kcal
|
easy
|
|
Printable version
1. Setup
Break the tofu into small pieces with your hands. Thinly slice the celery. Peel and grate the ginger. Cut off the stems of the bok choy. Crush the peanuts (grind into a fine powder for toddlers).
2. Cook the noodles
Bring a pot of water to a boil. Seperate the noodles with your hands and cook in the water for 1 minute until tender. Drain.
3. Cook the tofu
Heat a generous drizzle of oil in a pan over medium-high heat. Cook the tofu 5-7 minutes until golden brown. Add salt and pepper.
4. Make the sauce
In a bowl, whisk the sauce mixture with the ginger, maple syrup, peanut butter and 1/2 2P | 2/3 3P cup of lukewarm water. Reserve.
5. Add the sauce
Add the bok choy to the tofu and cook for 1-2 minutes. Add the noodles and sauce, mix and cook for 1-2 minutes. Adjust salt and pepper to taste.
6. Plate your dish
Serve the noodles and garnish with the peanuts and the celery. Bon appétit!
300gTofu
195gUdon Noodles
2unitBok Choy Shanghai
30gPeanuts
1unitCelery
60mlPeanut Butter
20mlMaple Syrup
1unitGinger
45mlSauce Mix (soy sauce,sriracha)
What you need
pan, pot, strainer, bowls, tongs, whisk
824 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
94g
31%
fat
37g
57%
cholesterol
0mg
fiber
15g
60%
protein
39g
saturated
7g
35%
sodium
1764mg
74%
sugar
19g
trans
1g