This is a recipe full with delicious subtle flavours. It almost unbelievable how creamy a dish can be without using any real cream. Ready in 20 minutes and a nice change to your regular noodle repertoire.
You can find silken tofu in the bigger supermarkets or the toko. You can freeze tofu, so just take a few the next time you pass by the toko, as you can also use it for other creamy sauces. It might change a bit in colour but this is no problem for the taste or health.
Ingredients 2 persons
150 gr silken or soft tofu
1 tsp lemon zest (geraspte citroenschil)
1 tbsp sesame oil
2 tbsp soy sauce
2 ½ tsp hill ginger powder
½ Pointed cabbage (spitskool)
½ sharp green pepper
1 clove garlic
2 packs of ‘stir ready’ noodles