FRIJE

Name: Breaded Tofu and Noodles/ WW/ 10 SP
Prep time: 20 min
Cook time: 25 min
Yield: 2 servings
Ingredients: 1 garlic clove; 3 tablespoon of soy sauce; 100 g of tofu; 1 medium carrot; 300 g of bok choy; 100 g of oyster mushroom; 75 g of bamboo shoot; 3 teaspoon of sesame oil; 125 ml of vegetable broth; 1 egg; 30 g of sesame seed; 80 g of Chinese noodle; 1 tablespoon of fresh coriander; 1 teaspoon of maple syrup; salt (according to taste); pepper (according to taste)

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Breaded Tofu and Noodles/ WW/ 10 SP

Vegetarian Weight Watchers

Course: Main course

Preparation time: 20 minutes

Cooking time: 25 minutes

Instructions

1. Press the garlic and mix it with 2/3 of the soy sauce. Cut the tofu into slices and let it marinate for about 15 minutes. Peel the carrot and cut it into rounds. Wash the pak choi, cut it into quarters, remove the core, and slice the quarters. Wash the oyster mushrooms and roughly chop them. Drain the bamboo shoots.
2. Heat 1/3 of the oil in a pan and sauté the carrot, pak choi, and oyster mushrooms for about 5 minutes. Deglaze with the broth, add the bamboo shoots, and cook covered for about 10-12 minutes.
3. Beat the egg in a shallow dish. Pour the sesame seeds into another shallow dish. First dip the tofu slices in the egg and then in the sesame seeds. Heat the remaining oil in a pan and cook the tofu for about 2-3 minutes on each side.
4. Add the noodles to the vegetables and cook for about 2 minutes. Season with salt, pepper, coriander, the remaining soy sauce, and maple syrup, and serve with the tofu.