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Buckwheat noodles vegetable bowl with peanut butter dressing

FROM 1 YEAR

Ingredients (for about 2-3 servings):

  • 2 carrots
  • 5 mushrooms
  • Ca 150 g peas
  • ½ bunch coriander
  • approx. 300 g tofu
  • 2 cloves of garlic
  • 1 small piece of ginger (about 1cm long)
  • 1 lemon
  • 150g buckwheat spaghetti
  • 1 tbsp honey
  • 2 tbsp peanut butter
  • 3 tbsp soy sauce
  • Rapeseed oil

Preparation

Cook spaghetti according to package directions. Heat pan, add about 1 tbsp oil and fry tofu until brown. Chop carrots and mushrooms and add. Add peas. For the dressing, chop garlic and ginger and put in a container. Squeeze lemon and add its juice, honey, peanut butter, soy sauce and 1 tsp oil. Finely chop the cilantro, add to the dressing and mix well.

Drain spaghetti and add to the pan with the tofu vegetables. Pour dressing over, mix well and let sit over medium heat for about 2-3 minutes. Serve in a bowl. Enjoy your meal!