This recipe is super easy to whip up for a last minute dinner. It’s great with the vegetables but those could totally be substituted for what you have in the fridge. We use a super easy method to prepare tofu, that results in a wonderfully textured tofu.
INGREDIENTS
udon noodles 60 g
canned chickpeas 50 g
tofu 50 g
garlic 1 clove
onion 20 g
bamboo 15 g
bell pepper 20 g
zucchini 20 g
red onion 20 g
soy sauce 2 tsp
broth 20 ml
olive oil 1 tsp
sesame oil 1 tsp
salt 1/4 tsp
pepper 1/4 tsp
caraway 1/4 tsp
paprika 1/4 tsp
ginger 10 g
parsley 10 g
Decoration
raw sprouts
sesame