Informations supplémentaires
30 min.
|
715 kcal
|
easy
|
|
Printable version
1. Setup
Slice the red onion and the yellow onion. Chop the garlic. Cut the tofu into cubes. Zest the limes and cut them in half.
2. Make the pickled shallots
In a small pot, put 1/2 cup of water, ¼ cup of vinegar, a pinch of salt and 1 tbsp. of sugar. Bring to a boil. Add the red onions to the pot and let marinate off heat.
3. Cook the noodles
Bring a pot of water to a boil. Separate the noodles with your fingers. Add the ramen noodles to the boiling water and cook for 1 minute. Drain. Add the sesame oil and 1 tbsp. of butter. Mix well. Season with salt, pepper and set aside.
4. Cook the tofu
In a large pan over medium-high heat, warm up a drizzle of oil. Coat the tofu pieces with the cornstarch. Once the oil is hot, cook the tofu pieces for 2-3 minutes on each side ot until lightly golden and crispy. Remove and set aside.
5. Assemble
In the same pan, reduce the heat to medium. Add the yellow onions and 1 tbsp. of sugar. Cook for 4-5 minutes. Add the soy sauce, the lime juice, the lime zest, the garlic and 2 tbsp. of water. Add the spinach and cook for 2 minutes. Add the tofu pieces and mix well.
6. Plate your dish
Serve the tofu with the ramen noodles. Garnish with the pickled onions. Bon appétit!
300gTofu
1unitRed Onion(s)
1unitYellow Onion(s)
30gCornstarch
1unitGarlic Clove(s)
2unitLime
100gBaby Spinach
30mlSoy Sauce
195gRamen Noodles
15mlSesame Oil
What you need
Pots, strainer, bowls, pan, paper towels.
715 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
126g
42%
fat
9g
14%
cholesterol
105mg
35%
fiber
8g
32%
protein
33g
saturated
2g
10%
sodium
1180mg
49%
sugar
14g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg