Vega crunchy noodles with crispy tofu
This vegan crunchy bami consists of crispy tofu and egg, which is delicious combined with the vegetables, sweet coconut, and sweet-and-sour cucumber. A nice twist on the regular bami.
Bami, a Chinese dish that's been enjoyed in the Netherlands for years. We're giving this classic a fresh, vegetarian twist. Noodles with crispy tofu and egg, sweet and sour cucumber, and sweet coconut. A delicious combination that's sure to surprise your taste buds!
Preparation
Halve the cucumber, remove the seeds, and slice. Heat the vinegar, water, and sugar in a saucepan until the sugar dissolves. Add the sliced cucumber and set aside.
Heat a pan on the stove and toast the coconut until golden brown. Set aside.
Drain the tofu and pat as much moisture out of it as possible with paper towels. Cut it into 2x2 cm cubes and sprinkle the cornstarch and ½ teaspoon salt over the tofu. Heat 2 tablespoons of oil in a pan and fry the tofu for 15 minutes until crispy, turning regularly.
Cook the noodles according to the instructions on the package and drain.
Peel and finely chop the garlic and grate the ginger. Heat 1 tablespoon of oil in a pan and sauté the garlic and ginger for 1 minute. Add the leek and bimi and sauté for 4 minutes over medium heat. Add the noodles, tofu, World Spice Meal - Nasi & Bami, sambal, and the remaining salt and stir well.
Meanwhile, heat the remaining oil in a pan and fry the eggs for 5 minutes until crispy.
Serve the bami with the crispy fried eggs, sweet and sour cucumber, roasted coconut and the cassava crackers.
Ingredients
- 1 komkommer
- 100 ml azijn
- 100 ml water
- 1 el suiker
- 40 g kokosrasp
- 375 g tofu naturel
- 1 el maïzena
- 1,5 tl zout
- 4 el zonnebloemolie
- 400 g mienestjes
- 2 tenen knoflook
- 4 cm gember
- 200 g gesneden prei
- 200 g bimi
- 2 el World Spice Meal - Nasi & Bami
- 1 el sambal oelek
- 4 eieren
- 75 g cassave kroepoek
