Informations supplémentaires
35 min.
|
668 kcal
|
easy
|
|
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