How Asian is this food?
I don’t know if you could call this dish “Asian”, but in Europe you could. In Asia maybe not… Anyways, it’s good and it’s easy (I think, I write these two words in every post, don’t I? Maybe I should get more creative) – and I love the combination of orange and green…
Boil as many noodles (I used Japanese noodles that I found in my cupboard) as you want. Drain them.
Cut about 100 g of tofu in small cubes
Heat oil in a large skillet. When it’s very hot, fry the tofu – it should become brown and firm (I don’t like wobbly, soft tofu with no taste. I just don’t.). Lower the heat, add the leek and the carrot.
Grate a little peace of ginger. Add it. Sauté everything for some minutes – check that the leek is as done as you want it.
Add the noodles.
In a bowl, mix
2 tsp of peanut paste (well, this pure peanut stuff you get in stores for organic food) or peanut butter
1-2 tsp of soy sauce
1 tsp of lemon juice
1 tsp of honey
about 2-4 tsp of water (depends on how liquid you want your sauce)
Mix everything together and season with salt and chili if needed.
I put this meal in my bento (the veggies on top of the noodles, that’s why you don’t see any noodles in the picture) and put the sauce in a little bowl aside. When I had my lunch, I put everything together. As peanut sauce gets more sticky when you let it sit for a while, I made it quite liquid using about 4 tsp of water – if you eat this dish immediately, use less water.
Filed under: Recipes: Pasta, Recipes: Vegetables | 2 Comments
Tags: Asian, bento, peanuts, vegan