Japanese, Wok

Wok with tofu, noodles and vegetables in a ginger and coconut sauce

This is a very tasty Japanese wok with tastes of coconut, ginger and lemongrass. (The recipe is inspired by the recipe “Yasai itameru” in The Wagamama Cookbook.)

Serves 6

150 g glass noodles, broken into smaller pieces
750 g firm tofu, diced
2 pak choi, shredded
1 sweet potato, peeled and shredded
1 red onion, cut into wedges
1 leek, sliced
100 g bean sprouts
1 handful bunch of cilantro
2 tbsp soy sauce
1 tsp sesame oil
1.5 tbsp lime juice
3 garlic cloves, crushed
2 tbsp finely grated fresh ginger
4 lemongrass stalks, chopped and crushed
800 g coconut milk
1 teaspoon herb salt
Oil for frying

Heat the oil in a pan. Fry garlic, ginger and lemon grass for a couple of minutes. Add the coconut milk and salt and simmer for about 15-20 minutes. Include the noodles the last couple of minutes so they will become soft. Heat the oil in another pan and fry the onion and sweet potatoes for 3-4 minutes. Add the leek and fry for another minute. Stir in tofu, pak choi, bean sprouts, cilantro, soy, sesame oil, lime juice and the coconut and ginger sauce and stir until everything has become warm. Serve!

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