Glass noodles with vegetables and tofu in mustard oil
Mustard oil is ideal for Asian dishes. One of the simplest Asian dishes is noodles. There are many variations. Today we have a tip for you for delicious glass noodles with vegetables and tofu marinated in mustard oil.
Put the tofu, ideally without flavor, in mustard oil for at least an hour, to which you can add a pinch of ground mustard and salt. Cut the carrot into thin strips. The best way to do this is to cut it into larger ovals and then cut them into thin strips, stacked on top of each other. Also clean and cut the leek and pepper.
In the dark Sarepta mustard oil, first fry the carrot until soft, then add the leek and pepper. It is enough to let the glass noodles stand in hot water for about 5-10 minutes.
Mix the chopped marinated tofu into the vegetable mixture and fry, followed by the soft noodles. Season the mixture with rice vinegar (lightly), soy sauce and fish sauce according to your own preferences.
Put the tofu, ideally without flavor, in mustard oil for at least an hour, to which you can add a pinch of ground mustard and salt. Cut the carrot into thin strips. The best way to do this is to cut it into larger ovals and then cut them into thin strips, stacked on top of each other. Also clean and cut the leek and pepper.
In the dark Sarepta mustard oil, first fry the carrot until soft, then add the leek and pepper. It is enough to let the glass noodles stand in hot water for about 5-10 minutes.
Mix the chopped marinated tofu into the vegetable mixture and fry, followed by the soft noodles. Season the mixture with rice vinegar (lightly), soy sauce and fish sauce according to your own preferences.
Ingredients
- tofu marinated in mustard oil
- carrots cut into strips
- leeks cut into rings
- red bell peppers cut into strips
- fry all vegetables in mustard oil
- pour hot water over the glass noodles
- mix together
- season with rice vinegar, soy sauce, fish sauce
