Soy noodles in curry cream with crispy tofu
easy
50 mins
50 mins
Ingredients
- 1 pack of (250 g) Soya ribbon noodles
- 7-10 Tbsp Salt
- 250 g Tofu (soy quark)
- 3 Carrots
- 1/2 Perennial celery
- 2 Onions
- 3 TABLESPOONS Soybean oil
- 1 1/2 (each 200 g) Cup of whipped cream
- 7-10 Tbsp Pepper
- 1 coated Tsp Curry
- 1-2 TABLESPOONS sauce thickener
- 7-10 Tbsp flat leaf parsley
Directions
- 1
Put ribbon noodles in about 2 litres of boiling salted water, bring to the boil once. Let it simmer for 10-15 minutes at medium heat. Drain and quench briefly under cold water. In the meantime, drain the tofu well and dice. Clean and wash the vegetables. Cut carrots into thin slices at an angle, celery into 1 cm thick half moons. Peel and finely dice the onions.
- 2
Heat the oil in a saucepan and fry the tofu cubes all around until golden brown. Add onions and vegetables and fry. Stir in cream and season to taste with salt, pepper and curry. Let it braise at medium heat for 8-10 minutes. Stir in sauce thickener, bring to the boil again. Add the noodles to the curry-cream vegetables and heat up briefly. Arrange in a bowl and garnish with flat parsley
- 3
Board: Sompexs
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