Asian Tofu Wok with Noodles

Prepare the seasoning sauce. In a small bowl, mix soy sauce, sugar, zest, and juice of a washed lime.

Peel and grate the garlic cloves. If needed, remove the outer layer of the lemongrass and slice it into thin rings. Slice the chili into strips.

Wash, dry, and quarter the mushrooms.

Slice the tofu lengthwise in half and pat it dry with a paper towel. Then cut it into cubes.

Bring water to a boil for the noodles. Cook the noodles according to the package instructions. Drain well and toss with oil.

Heat a frying pan with oil. Add the tofu to the pan and fry, stirring, for about 6-8 minutes. Season with salt and black pepper. Remove the tofu from the pan.

Reheat the same pan with more oil. Add the garlic, lemongrass, chili, and mushrooms. Stir-fry for about 4-5 minutes.

Add the tofu and seasoning sauce to the pan. Heat and simmer for a few minutes.

Finely chop the Thai basil and roughly chop the salted peanuts with a knife.

Serve the tofu stir-fry with noodles. Finish the dish with Thai basil and salted peanuts.