Grilled marinated tofu

1. Tofu preparation

white tofu 12.75 oz (360 g) • soy sauce 1 tbsp • sesame oil 1 tbsp • pumpkin oil 1 tbsp • olive oil 1 tbsp

Cut the tofu into slices. Spread half of it in a deep plate and drizzle with sauce and oils.

2. 

soy sauce 1 tbsp • sesame oil 1 tbsp • pumpkin oil 1 tbsp • olive oil 1 tbsp

Put the second half of the tofu on the first layer and drizzle with sauce and oils again. Cover and let marinate until the next day.

3. Grilling

Heat the grill pan and place the tofu slices on it. Grill from both sides until brown.

4. Preparation of vegetables

a mixture of dried Chinese mushrooms 0.75 oz (20 g) • carrots 8.75 oz (250 g) • olive oil 2 tbsp

Wash the dried mushrooms and soak them in water. Clean, wash and grate carrot coarsely. Take the tofu out of the pan and put the carrots and drained mushrooms in it. Drizzle with oil and cover. Simmer for 5 minutes.

5. 

mushrooms 10.5 oz (300 g)

Wash and cut the champignons into slices, add them to the carrots and then simmer together under the cover for 5 minutes.

6. 

water 1.7 cup (400 ml) • soy sauce 2.75 tbsp (40 ml) • corn starch 0.5 oz (15 g)

Mix soy sauce with starch in water...

7. 

bamboo pickled 5.25 oz (150 g)

...pour over vegetables with mushrooms, add drained bamboo shoots, mix and cook for 5 minutes.

8. 

Put the tofu on top of the vegetables and let warm up together under the cover.

9. Preparation of rice noodles

rice noodles 10.5 oz (300 g)

Put the noodles in a deep pot and cover with cold water. Let rest for 10 minutes.

10. 

salt

Drain the cold water, add salt and boiling water. Let rest for two minutes, drain and rinse with cold water so they don't stick together.

11. 

sunflower oil 2 tbsp

The softened noodles can be quickly fried in a wok ( for 2 minutes) with a little oil.