Make a vegetarian dish with this delicious crispy tofu with noodles or with rice. The homemade spicy broth gives an extra touch to your dish. For anyone who quickly thinks it gets too spicy: you make the broth yourself so you can make it as spicy as you like. It's delicious. Together with the pak choi and carrot, you can easily turn it into a vegetarian treat on your plate. Enjoy!
- Place the block of tofu between some paper towels and then between 2 cutting boards. Place something heavy on the top cutting board and leave to stand for at least 30 minutes.
- In the meantime, cut or crush the garlic cloves. Peel the ginger and cut or grate it as finely as possible.
- Heat the oil in a saucepan and sauté the garlic and ginger in it until soft. Then add the rest of the ingredients and bring to a boil. Then simmer gently.
- Peel the carrot and then shave thin ribbons from it with a cheese slicer. Halve the stumps of pak choi lengthwise. Heat a pan over low heat and in it roast the pak choi on both sides until the leaves are softer.
- Heat the rice or soba noodles in the broth until tender.
- Cut the pressed tofu into thin slices. Spread the cornstarch over a small baking dish and do the same with the panko at another baking dish.
- Heat a good layer of oil in a frying pan and bring to temperature. Next, pass the tofu slices first through the cornstarch and then through the panko. Press the panko down well. Then brown and crisp the panko slices in the skillet on all sides.
- Divide the roasted pak choi, noodles, winter carrots and crispy tofu among deep plates and pour the broth over them. Garnish with black sesame seeds and spring onions.
- Your crispy tofu noodles are ready to be served.