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Stir fry with rice noodles and marinated tofu

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Ingredients

Stir fry with rice noodles and tofu marinated with South Africa (braai * style)
* braai is the word in afrikaan to call the barbeque

For 4-6 persons (or 2-3 very tasty)

For the sauce for marinating tofu
250 g of tofu compact
a handful of parsley (cilantro)
4 cloves garlic, finely chopped
a generous sprinkling of paprika, black pepper and salt
a pinch of chili (preferably fresh)
20 ml soy sauce
30 ml extra virgin olive oil
50 ml of turnip seed oil or mixed seeds or sunflower seeds
a splash of HP sauce BBQ original flavour
a touch of chutney

For the stir fry vegetables
1/1 red pepper
1/2 yellow pepper
150 g broccoli
1/2 red onion
1 medium carrot cut into strips with a vegetable peelers
100 g bean sprouts
8 small mushrooms mushrooms
1/4 of cabbage cut into strips paper thin

For rice noodles
75 g of rice noodles at head
2-3 spring onions

Instructions

Sauce for marinating tofu
The tofu should be cut into cubes and marinade.
Put the fridge for about 10/12 hours.
Cover with plastic wrap, so the marinade is very "scented". :)

Stir fry vegetables
Fry the whole thing pretty lively flame for 7 minutes in a wok until the vegetables do not wither a little but still crispy!

Rice noodles
Boiled rice noodles and once drained Sauté them in a wok with fresh onions, white part and also the green one if tender for about 5, until the onion doesn't wilt slightly.
At this point in the wok when you jumped the vegetables you may add the marinated tofu.
Toss together for about 7 minutes, then add the rice noodles.
Serve the stir fry hot and Bon Appetit!!


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Notes

(Thanks to Vanessa da Londra)

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