By Sandra Greiner, Climate Focus Lead Consultant
“This dish is perfect for a night on the couch watching your favorite TV series, because all you need is a bowl and a fork!”
INGREDIENTS (serves 4)
2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
A small piece of ginger, grated
250 g | 9 oz tofu, cubed
500 ml | 17 fl oz vegetable broth
6 tablespoon teriyaki sauce
400 g | 14 oz sugar snaps
250 g | 9 oz mushrooms, sliced
1 red bell pepper, sliced
400 g | 14 oz fresh pineapple, cubed
30 g | 1 oz cashew nuts
400 g | 14 oz mie noodles (ideally thick flat ones)
2 tablespoons sesame oil
1 handful bean sprouts
1 spring onion, finely slice
1 handful fresh basil, chopped
FOR THE SIDE
1/2 fresh chili, finely sliced
2 tablespoons soy sauce
PREPARATION
Fry the onion, garlic, and ginger in olive oil in a large pot before adding the tofu. After 5-10 minutes add the vegetable broth and teriyaki sauce. Now, add the mushrooms, bell pepper, ginger snaps, pineapple, and cashews. Cook until vegetables are al dente.
In a separate pot, cook the mie noodles as indicated on the package. When ready, add sesame oil to prevent the noodles from sticking to each other.
Mix chili and soy sauce in an extra bowl so people can add spiciness to taste.
To serve, place a portion of noodles in a bowl, add the vegetable mix and sprinkle with spring onions and bean sprouts or serve the toppings in small bowls as extras.
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