Spaghetti Bolognese with ginger, celery, coriander, chili and tofu
easy
30 mins
30 mins
Ingredients
- 1 Onion
- 300 g Celery
- 1 red chilli pepper
- 300 g Tofu
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TEASPOONS dark soy sauce
- 1-2 TABLESPOONS Tomato paste
- 150 ml Vegetable broth
- 400 g Spaghetti
- 4 Stem(s) Coriander
- 10 g fresh ginger tuber
- 1 can(s) (850 ml) Tomatoes
- 2-3 TABLESPOONS Chilli sauce for chicken
Directions
- 1
Peel and finely chop the onion. Wash, clean and slice the celery. Wash, clean and slice the chilli. Crumble the tofu with your hands. Heat 1-2 tablespoons of oil in a large frying pan.
- 2
Fry the celery for about 4 minutes while turning, season with salt and pepper and remove. Add 1 tablespoon of oil to the pan. Fry the tofu for 4-5 minutes while turning. After approx. 3 minutes add onion cubes and chilli rings.
- 3
Season with soy sauce. Add tomato paste and sauté briefly. Deglaze with stock, bring to the boil and reduce by half. In the meantime prepare noodles in boiling salted water according to package instructions. Wash the coriander and dab dry.
- 4
Pluck off leaves and chop finely, except for a few leaves for garnishing. Peel ginger and grate finely. Add tomatoes and ginger to the sauce. Chop the tomatoes with a spatula, bring to the boil and simmer for 4-5 minutes.
- 5
Add celery after 2 minutes. Stir the coriander into the sauce. Season to taste with salt or soy sauce, pepper and chilli sauce. Drain the pasta in a colander, drain and return to the pot, add the sauce and stir in.
- 6
Arrange on plates and garnish with coriander leaves.
Nutrition Facts
560 kcal
83 g
13 g
25 g
More Delicious Recipes
