Poké Bowl with Tofu and Edamame
Ingredients
250
g
mie noodles
150
g
edamame, frozen
1
green chili pepper
1
cm
fresh ginger
2
limes
3
tb
peanut butter
Some
fresh cilantro (coriander) for garnishing
Some
sesame oil
3
tb
soy sauce
black sesame seeds, toasted
salt and pepper
Preparation
1. Press any liquid out of the tofu, cut it into cubes, and fry in a pan with sesame oil until crispy. Set aside.
2. Cook the edamame beans in boiling saltwater for one minute, then drain, plunge into cold water, and shell. Wash the chili pepper and chop into rings at a slant. Wash and dry the cilantro, and roughly chop the leaves.
3. Cook the noodles according to the packaging instructions in plenty of boiling saltwater until al dente. Peel the ginger and chop finely. Juice one of the limes.
4. Strain the noodles, retaining some of the cooking water. After you’ve left the noodles to drain for a while, stir 1 tbsp sesame oil into them. In a small bowl, mix the peanut butter with the soy sauce, rice vinegar and ginger, then combine with some of the noodle water. Season to taste with salt, pepper and lime juice.
5. Heat the rest of the sesame oil in a wok or large pan. Over a medium heat, swirl the mie noodles, tofu, edamame, chili pepper and sauce in the pan for 5 minutes. Season to taste, plate up, and sprinkle with black sesame seeds and cilantro leaves. Wash the rest of the limes, cut into wedges, and serve with the poké bowls.
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