Food & Drinks

Easy on the table

Spicy sticky tofu

Finally, it's March. The two most depressing months of the year are over. And somehow, once January and February are behind us, I get the idea that spring begins. While there is still plenty that can happen, I mention the Siberian temperatures from last week with a layer of snow at the last minute. Still, I have a glimmer of hope that we can put away the thick socks, hats, and thermal-underwear and cautiously turn the heating down a bit. No more heavy meals on the stove but time for light, fresh spring-dishes. I'm kicking it off today with a simple stir fry of fresh spring greens with spicy sticky tofu. I already shared some pictures on Instagram and the demand for the recipe was humongous. When are you making it?

For two people

1 pak choi

100 grams of buckwheat noodles

1 bunch of green asparagus

A handful of broccoli florets

Half a red bell pepper

A handful of spring onion

Fresh coriander

Eating low-carb?

Then skip the noodles and use some extra vegetables or replace the noodles with courgetti.

1 pack of organic tofu

1 red onion in half rings

1 clove of garlic, crushed

piece of fresh ginger, finely grated

3 tbsp sushi vinegar

1/2 tbsp sesame oil

splash of Kikoman (Japanese soy sauce)

1 tbsp liquid honey

1 tbsp sriracha

piece of red chili, finely chopped

1 tbsp (black) sesame seeds

  1. Wrap the tofu in kitchen paper and squeeze out as much moisture as possible.
  2. Mix all the ingredients for the tofu marinade, cut the tofu into cubes and add to the marinade. Set aside.
  3. Meanwhile, chop the vegetables and stir-fry them briefly over high heat. Season with salt and pepper.
  4. Cook the noodles until al dente, drain, rinse with cold water and set aside.
  5. Heat some olive oil or coconut oil in a large frying pan.
  6. Add the tofu and fry it over medium heat. Add the sesame seeds at the end.
  7. Mix the noodles with the vegetables, heat briefly and divide into two bowls.