Thaicurry/caramellized-tamari tofu with glass noodles and woked veggies

11 Nov

2 servings

you need

1 package of firm tofu

1 tablespoon of green thai curry paste

4 garlic cloves, finely chopped

2 cups baby spinach

1/2 cup of water

2 tbsp black bean garlic sauce

1 teaspoon fermented spicy soy bean sauce

3 teaspoons tamari for the tofu and 3 for the wok

1 cup beansprouts

1/2 chopped cabbage

olive oil

sesame oil

1 tbspoon hoi sin sauce

225 g glass noodles, boiled

1/4 scallion, chopped

1. Cut the tofu in to relatively thin squares

2. Heat up olive oil in a pan (high heat)

3. Add the thaicurry and sesame seeds and let it fry for two minutes

4. Then, add the tofu, and fry. Turn when it has gotten brownish and fry on the other side.

5. When both sides have gotten a nice colour, add the tamari into the pan and remove the tofu from the pan when the liquid has gone in to the tofu and has made the surface of the tofu more brownish.

6. Heat up oil in the same pan, high heat

7. Add cabbage

8. After three minutes, add beansprouts

9. After three more minutes, add the spinach and the garlic

10. Fry for three minutes, see to it that it does not get burned

11. Add the sauces

12. Let it cook for two minutes, serve with the rice noodles and the tofu!!

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One Response to “Thaicurry/caramellized-tamari tofu with glass noodles and woked veggies”

Trackbacks/Pingbacks

  1. STUDENT SPECIAL:Tamari/thaicurry-caramelized tofu in veggie sauce over rice « YoungNYChefs – Cookery workshops for young people - December 9, 2010

    […] 1 package tofu – make the tamari/caramellized-tofu out of it. You find the recipe HERE […]

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