Crispy tofu on aubergine

ingredients

1 pk eggplant 1 handful parsley 3 tbsp rice vinegar 4 tbsp vegetable oil 2 cloves garlic 1 tbsp chili flakes 1 tbsp powdered sugar 1 tbsp salt 300 g tofu to taste salt, black pepper 1/4 cup sesame seeds 1/4 cup soy sauce

progress in the video above

Crispy tofu slices coated in sesame seeds with spicy eggplant noodles. A vegan delicacy you’ll love!

1.

Rind the eggplant and slice lengthwise into thicker noodles.

2.

Place the noodles in a bowl and add chopped parsley, vinegar, oil, pressed garlic, chilli, sugar and salt.

3.

Mix everything well and set aside.

4.

Slice the block of tofu into thin slices about 0.5 cm thick.

5.

Salt and pepper the slices and roll them in sesame seeds.

6.

Roast the wrapped slices in a dry frying pan on both sides until golden brown and then pour the soy sauce over them. Saute for another minute on each side.

7.

Pull out the wafers and add the marinated noodles to the boiling sauce. Stir-fry them, cover and cook for about 8 minutes.

8.

Serve: Layer the noodles on a plate, top with tofu and sprinkle with chopped parsley.