for 4 person

Tofu

100 g	Chinese noodles
	salted water, boiling
1	lime, use only the juice
1 ½ tbsp	cane sugar
1	garlic clove, pressed
4 tbsp	mild soy sauce
3 tsp	Thai 7-spice
3 cm	ginger, finely grated
400 g	smoked tofu, cut into approx. 2 cm pieces

Vegetables

1 tbsp	peanut oil
2	spring onions, cut into rings
200 g	carrots, cut into sticks
200 g	baby mange-touts, cut into strips

To make the parcels,

4	baking paper
4 piece	kitchen twine
4 tbsp	coriander, roughly chopped
1	lime, cut into segments

How it's done

Tofu

Cook the noodles in salted water until almost soft, drain, rinse in cold water, set aside. Mix together the lime juice and all the ingredients up to and including the ginger. Add the tofu, mix, cover and marinate for approx. 30 mins. Remove the tofu from the marinade, set aside the rest of the marinade.

Vegetables

Heat the oil in a wide-bottomed frying pan. Stir-fry the onions, carrot and mange-tout for approx. 3 mins, remove. Add a little oil. Fry the tofu for approx. 5 mins., add the vegetables, pasta and reserved marinade, carefully mix.

To make the parcels,

press one sheet of baking paper into a soup bowl. Add ¼ of the tofu and vegetable mixture. Fold the baking paper to form a little pocket and tie with cooking string. Repeat.

Bake for approx. 20 mins. in the centre of an oven preheated to 200°C.

Remove, open the pocket, sprinkle with coriander and drizzle with lime juice.

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