Lemongrass noodles with crispy tofu and bimi

Name: Lemongrass noodles with crispy tofu and bimi
Ingredients: 375 g tofu, cubed; 250 g lemongrass noodles; 4 Cornstarch; 100 ml sriracha chili sauce; 1 clove of garlic, sliced; 250 g Bimi; 4 black bean garlic sauce; 40 g land cress, washed; 100 g Bean sprouts; 1 Red chili finely sliced; 2 units.centimeter centimeter of ginger, sliced; 2 Sunflower oil; 1 five spice seasoning

Lemongrass noodles with crispy tofu and bimi according to a recipe from De Miefabriek.At the Miefabriek in Enschede, they have been making authentic noodles for three generations. The wide range consists of high-quality classic and modern noodles.

Ingredients

375gtofu, cubed

250glemongrass noodles

4Cornstarch

100mlsriracha chili sauce

1clove of garlic, sliced

250gBimi

4black bean garlic sauce

40gland cress, washed

100gBean sprouts

1Red chili finely sliced

2units.centimetercentimeter of ginger, sliced

2Sunflower oil

1five spice seasoning

Preparation

Prepare the noodles according to the instructions on the package, but add the sliced garlic and ginger during cooking.
Marinate the tofu cubes in the black bean garlic sauce.
Dust the tofu with cornstarch so it is coated all around and fry until golden brown and crispy.
Blanch the bimi for 2 minutes and stir-fry briefly.
Season with pepper, salt, and five spice powder.
Serve the crispy tofu with noodles, bimi, bean sprouts, and land cress on a plate.
Sprinkle with red chili and five spice powder.