Ingredients for two bowls
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2 nets of mie noodles
200 g natural tofu
4 mushrooms, e.g. oyster mushrooms
1 spring onion
100 g sugar-snap peas
some sesame oil
1 tbsp soy sauce or tamari
100 g baby spinach
1 half cucumber
1 carrot
1 lime
1-2 tbsp roasted peanuts
3-4 tbsp complete organics kimchi of your choice
optional: some sesame seeds
Marinade for tofu
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3 tbsp soy sauce or tamari
1 tbsp sesame oil
1 tsp maple syrup
This is how we proceed
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Cut the tofu into small cubes, mix with the marinade ingredients and leave to marinate for about 10-15 minutes. Pluck the mushrooms or cut into smaller pieces. Wash the baby spinach, sugar-snap peas, spring onion, carrot and cucumber. Cut the cucumber into small sticks and grate the carrot. Cut the spring onion into small pieces.
Cook the noodles according to the packet instructions.
Next, fry the tofu on all sides in a pan with a little sesame oil until it is nice and crispy. Fry the mushrooms, spring onion and sugar-snap peas in the same pan, if necessary add a dash of soy sauce or tamari.
When everything is ready, arrange all the ingredients in a bowl, garnish with some sesame seeds, roasted peanuts and a few tablespoons of a complete organics kimchi of your choice and season to taste with a little lime.
