Green Pak Choi Curry with Fried Tofu

Relocation food - yesterday I still came to cook, but no longer to blog. Therefore I have to update today. I still have green curry in the freezer and tofu and buckwheat spaghetti are also there - you can already do something sensible with it.

In the afternoon I dice

• 225g tofu

into 2 cm cubes. These cubes I mix with

• 2 good teaspoons of green curry, homemade

and put the mixture in the fridge for a few hours. In the evening I start the preparation with the vegetables. I take

• 1/2 carrot, grated
• 200g shitake mushrooms, without stem and halved
• 1 spring onion, sliced
• 1 garlic clove cut into small pieces
• 1 equally large piece of ginger, cut into small pieces
• 1 pak choi, about 400g
• some olive oil
• some soy
• some fish sauce (the real vegetarian leaves it out, of course)

I saute the garlic, ginger and carrot in the olive oil first. Then I add the mushrooms, cabbage, seasoning sauces, the whole fry in 7-8 minutes crisp but cooked.

At the same time I heat in a pan

• 500 ml olive oil

until a wooden stick held in it blisters. Then I deep fry the tofu in two halves each in about 5-6 minutes until light brown. I then remove them with a slotted spoon, degrease on kitchen paper, salt and keep warm in the oven.

• 160g buckwheat spaghetti

need only 5 minutes in boiling water until soft. Now stir everything together and add a little cilantro on top. Ready is the veggie curry.

Green Pak Choi Curry with Fried Tofu, buckwheat spaghetti