I hope you are all doing fantastic. I have another recipe for you!
I am sure I haven’t invented anything but I wanted to share with you what I managed to create with leftovers a week ago or so.
I had a really hard time for some reasons to find the Tofu in Carrefour ( an equivalent of Asda I guess in France) but the rest of the ingredients was patiently waiting for me at home.
For this quick & easy summer lunch you will need:
- Agave syrup: two soup spoons
- Sesame seeds: one coffee spoon
- Tofu: I used 250g for my sister and me
- Noodles: Rice noodles would be ideal in my opinion (but I used egg noodles)
- Salt&P, some crushed garlic, a drizzle of olive oil
- Soy sauce
- Peppers: mine were already cooked (we used 2)
- Onions: one is more than enough
I cooked my sliced peppers and my onion together with the spices, olive oil and a glass of water for about 15 mins.
Whilst the vegetables were cooking, I made the sauce. I took a glass, filled it with the agave syrup, the soy sauce and the sesame seeds. Mixed it all up and pour it all on my tofu.
I usually cut huge and uneven tofu slices but my sister is not a big fan of it so I needed a way to make it look like something else. Cutting it into tiny pieces, just like scrambled eggs did the trick.
I cooked the tofu in a pan, without oil for about 5 mins.
As you can see with the picture above, I decided to not mix all the ingredients together in a pan because I wanted my family to try every single thing first and to decide how much of each they wanted with their noodles.
PS: For the noodles, I just boiled water, poured the noodles into the pan and let them cook for 6 mins.
I served the noodles with a tomato and cucumber salad on the side. The tofu was sweet and crunchy, my sister loved it!
Next time, I’ll definitely get rice noodles instead.
What do you guys think?
Lots of Kisses,