to try II.

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five-spice tofu with snap peas and noodles.

INGREDIENTS
300g tofu
300g ramen noodles
200g snow peas or sugar snaps

5-spice marinade
1 and ½ tbsp ketjap manis
1 tbsp sesame oil
1 tbsp (rice) vinegar
½ tsp five spice
2 garlic cloves, finely chopped

paprika-sesame sauce
200g roasted bell peppers from the jar, patted dry
50g tahini
1 garlic clove, finely chopped
1 and ½ tbsp toban dan chili bean sauce

1 tbsp soy sauce (low salt)
1 tsp sesame oil

METHOD
Preheat the oven to 190°C. Open the tofu, save the liquid, Nguyen the tofu. Mix the ingredients for the 5-spice marinade with plenty of pepper in a second bowl and add the tofu. Knead the marinade firmly into the tofu until it is crumbled. Spread the tofu over a baking sheet lined with parchment paper and roast in the oven for 18 to 20 minutes until dark brown (but not black). Turn over 2 to 3 times in between.

While the tofu is in the oven, blend the ingredients for the paprika-sesame sauce with 3 tablespoons of the reserved tofu liquid (top up with water if necessary) until smooth in a food processor or with an immersion blender.

Cook the snow peas in a large pan with boiling water for 3 minutes until tender. Remove the snow peas from the pan with a slotted spoon and place them on a plate. Cook the noodles in the same water according to the time indicated on the packaging. For a fancy garnish, cut some snow peas into strips.

Pour the paprika-sesame sauce into a pan and heat over low heat.

Stir in the ramen and divide among four deep plates. Spoon the tofu over, serve with the snow peas, and garnish with the snow pea strips if desired.

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