Cook pasta according to package instructions. Remove 2-3 tablespoons of cooking water. Set aside. Rinse pasta in cold water, set aside.
250 g Asian noodles of your choice
FOR THE TOFU Heat pan, add oil, tofu slices and fry for a few minutes until hot. Keep warm over low heat.
220 g Tofu natural, 1 tbspn Sesame oil
FOR THE SAUCE provide a small bowl. Dissolve cornstarch in water and stir in hoisin sauce. Set aside.
2 tbspn Cornstarch, 125 ml Water, 60 ml Hoisin sauce
FOR THE VEGETABLES Place a large pan or pot on the stove and let it get hot. Pour in the sesame oil. Sauté garlic and onion. Add the spring onion, mushrooms and broccoli. Continue to sauté. Blanch for about 5 minutes until the vegetables are soft but still crunchy.
1 tbspn Sesame oil, 2 Piece Garlic cloves, 1 Piece small onion, 4 Piece Spring onion, 6 Piece Mushrooms, 1 Piece small broccoli, 3 EL Ginger
Pour the sauce into the vegetables, stir. Add tofu and noodles and continue to stir until everything is well combined.
TIP: Season to taste and if salt is missing, add a generous dollop of tamari.
Put on plates, garnish with cilantro, sprouts and black sesame seeds. enjoy!