Tofu Noodles in Black Bean Sauce with Lime & Fresh Herbs
with eggplant, crispy onions & East Asian-style sauce
Black bean paste is a rich, savoury condiment made from fermented black soybeans. Some varieties can also be sweet, but the one in this recipe adds a delicious, deep umami flavour to your dish instead!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
100 g
Tofu
(Contains: Soja)
15 g
Black soybean paste
(Contains: Tarwe, Soja)
35 g
East Asian-style sauce
(Contains: Tarwe, Gluten, Soja)
½ piece
Eggplant
½ piece
Carrot
½ piece
Red onion
½ piece
Garlic
5 g
Fresh flat leaf parsley & chives
¼ piece
Lime
½ sachet(s)
Cornstarch
(May be present: Gluten)
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Gluten, Soja, Sesamzaad)
15 g
Crispy fried onions
(Contains: Tarwe May be present: Gluten, Sesamzaad, Pinda's, Noten)
Not included in your delivery
1 tablespoon
Sunflower oil
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan.
- Slice the carrot into thin crescents and finely dice the eggplant.
- Heat a drizzle of sunflower oil in a large wok or deep frying pan over medium-high heat. Fry the carrot and eggplant for 7 minutes, covered.
- Meanwhile, slice the onion into half rings and crush or mince the garlic.
- Remove the lid from the wok, then add the garlic and onion.
- Fry for 3 - 5 minutes, seasoning with salt and pepper.
- In the meantime, roughly chop the fresh herbs.
- On a plate, combine the cornstarch with the Korean-style spices. Season with salt and pepper.
- Cook the noodles for 3 - 4 minutes until al dente.
- Reserve some of the cooking liquid, then drain and rinse under cold water.
- Set aside until further use.
- Wrap the tofu in kitchen paper and squeeze out the excess liquid, then tear into chunks.
- Coat the tofu with the cornstarch mixture.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat.
- Fry the tofu for 5 - 8 minutes or until golden-brown, then transfer to the wok.
- Quarter the lime.
- To the wok, add the noodles, the black bean paste, the East Asian-style sauce, the honey and the juice of a quarter lime per person (see Tip).
- Stir-fry for 1 - 2 minutes, adding a splash of cooking liquid as necessary if it seems too dry. Season to taste with salt and pepper.
Tip: if preferred, add some sambal from your pantry.
- Serve the stir-fry in bowls, garnished with the fresh herbs and the crispy onions.
- Serve the rest of the lime wedges alongside.
