Instructions

Follow the steps and taste along the way.

1. Prepare the tofu and vegetables

   Pat the tofu dry with a paper towel and cut it into approximately 2 cm cubes. Separate the pak choi stems and leaves; cut the stems into 1 cm pieces and roughly chop the leaves. Cut the bell pepper into thin strips. Separate the white and green parts of the spring onion, and finely chop both.

   

2. Cook the rice noodles

   Bring 1,500 ml of water to a boil in a pot. Add the rice noodles and cook for about 5 minutes, or according to the time stated on the package, until tender but still springy. Drain and briefly rinse with cold water to stop them from cooking further.

   

3. Pan-fry the tofu until crispy

   Coat the tofu cubes in 15 g of cornstarch. Heat 20 ml of oil in a large pan over medium-high heat. Fry the tofu in a single layer for 8 to 10 minutes, turning it occasionally so that the sides become golden and crispy. Transfer it to a plate.

   

4. Quickly stir-fry the vegetables

   Heat the remaining 10 ml of oil in the same pan. Add the pak choi stems, bell pepper, and the white part of the spring onion. Stir-fry for 3 minutes, until the vegetables have softened only slightly and the bell pepper remains firm. Add the pak choi leaves and stir-fry for 1 more minute.

   

5. Finish the lime glaze and serve

   In a bowl, mix the soy sauce, maple syrup, lime juice and finely grated zest, ginger, garlic, 5 g of cornstarch, and 60 ml of water. Pour the mixture into the pan with the vegetables and cook, stirring, for 1 to 2 minutes, until thickened and glossy. Return the tofu to the pan and briefly toss it in the glaze. Serve with the rice noodles and sprinkle with the green part of the spring onion.