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Ingredients
- 2 - 3 Knoblauchzehen
- 25 g Ingwer, frisch, in dünnen Scheiben
- 1 Zwiebel, halbiert
- 20 g Sesamöl und etwas mehr zum Braten
- 1 - 2 TL rote Currypaste (siehe Tipp)
- 400 g Kokosmilch
- 700 g Wasser
-
2
geh. TL Gewürzpaste für Gemüsebrühe, selbst gemacht, vegan
or 2 Würfel Gemüsebrühe (für je 0,5 l), vegan - 80 g Erdnusscreme
- 5 EL Sojasauce
-
2
EL Reiswein (Mirin)
or 1 EL Limettensaft -
1
EL Agavendicksaft
or 1 EL Reissirup - 300 g Tofu, fest, in Würfeln (2 cm)
- 1 TL Kurkuma, gemahlen
- 2 EL Speisestärke
- Salz zum Würzen
- Pfeffer zum Würzen
- 150 g braune Champignons, in Scheiben (5 mm)
- 1 rote Paprika, in Würfeln (1,5 cm)
- 100 g Zuckerschoten, halbiert
- 250 g Mie-Nudeln, ohne Ei (6 Minuten Ziehzeit), siehe Tipp
-
1
Bund Koriander, frisch, grob gehackt, zum Bestreuen
or 1 Bund Frühlingszwiebeln, in feinen Ringen - Sesam zum Bestreuen
- Nutrition
- per 1 Portion
- Calories
- 3682 kJ / 880 kcal
- Protein
- 31 g
- Carbohydrates
- 74 g
- Fat
- 50 g
- Saturated Fat
- 24 g
- Fibre
- 11.6 g
- Sodium
- 2314 mg
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