Recipe 46: Creamy Noodles with Tofu and Grilled Eggplant

Growing up, I never really ate any Asian food. My parents both cooked a nice variety of dishes, but the Asian kitchen is just not something I got to explore as a child. I think I have never eaten noodles growing up, except for perhaps some rice noodles. Now that I have to cook for myself, I love to try out some of the dishes I have never tasted as a child. Last summer I moved out, and I started experimenting with noodles. I have several recipes I would love to share with you at some point, but this is one of my favorites: creamy wheat flour noodles with tofu, fresh ginger, onion, sambal sauce, soy sauce, garlic olive oil, peas and coconut cream, with grilled eggplant on the side. This stuff is heavenly.
What do you need?
  • Noodles, wheat - 1 portion
  • Tofu - 1 slice of a cube
  • Ginger, fresh - 1 small knob (or to taste)
  • Onion - 1/2 piece
  • Sambal sauce - 1 tsp
  • Soy sauce - 2 tsp
  • Garlic olive oil - 1/2 tbsp
  • Peas, canned or fresh - 2 tbsp
  • Coconut cream - 1 tbsp
  • Eggplant - 1/2 piece
  • Salt
  • Black pepper
How to make it?
  1. Preheat the grill to 400 degrees F or 200 degrees C.
  2. First, start cooking the noodles. Put a pan on medium heat. Prepare the noodles according to the steps on your noodle package. Mine took about 15 minutes to cook fully.
  3. Slice the eggplant into thin slices and brush well with olive oil. Also sprinkle some salt on. Grill for approximately 10 minutes
  4. In the mean while, heat up the garlic olive oil in a frying pan on medium high heat. At the same time, slice off your tofu and dry with paper towel until almost completely dry. No liquid should come out when you press on the tofu with your finger. Sprinkle generously with salt, and cut into small cubes. When the oil is hot, fry the tofu on one side.
  5. While the tofu is frying, slice the onion and ginger very thinly.
  6. After about 3 minutes, the tofu should be fried crispy on one side. Turn them, and add the onion, ginger, sambal and soy sauces. Stir very well. 
  7. When the onion and ginger are cooked through, add the peas. Keep stirring for 1 or 2 minutes.
  8. Rinse the noodles with cold water, and add to the tofu mixture. Stir until entirely covered with the spices and warmed up. 
  9. Lastly, add some coconut cream to the noodles, stir again, and plate up. Do not forget to take the eggplant out of the oven. It should be soft on the inside and crispy on the outside.

I hope you will enjoy this as much as I did! It is a vegan dish which has everything: protein, fats, carbs, and loads of vitamins!

Liefs,

Debs.

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