Scissor Noodles with Tofu and Flour by @le.renard.et.les.raisins

12 min

2 servings

🌾

100 g

Wheat flour

🫘

200 g

Tofu

🧂

1 pinch

Salt

💧

Water

🌿

Pesto

  1. Crumble
    • Tofu

    Crumble the tofu into the bowl of a blender.

  2. Add
    • Flour
    • Salt

    Add the flour and a pinch of salt and blend until a dough ball almost forms, or knead the ingredients together by hand in a mixing bowl.

  3. Shape
    • Water

    Shape the dough into a ball by hand and cover it to rest while you bring salted water to the boil in a saucepan.

  4. Cut
    • Water

    Cut the dough into noodles with scissors directly over the boiling water and let them float back up to the surface.

  5. Serve
    • Pesto

    Serve the noodles with homemade pesto.

Scissor Noodles with Tofu and Flour by @le.renard.et.les.raisins

12 min

2 servings

🌾

100 g

Wheat flour

🫘

200 g

Tofu

🧂

1 pinch

Salt

💧

Water

🌿

Pesto

Preparation Steps

  1. Step 1/5

    Crumble the tofu into the bowl of a blender.

    🫘Tofu
    🥣Mixing bowl

  2. Step 2/5

    Add the flour and a pinch of salt and blend until a dough ball almost forms, or knead the ingredients together by hand in a mixing bowl.

    🌾Flour
    🧂Salt
    🥣Mixing bowl

  3. Step 3/5

    Shape the dough into a ball by hand and cover it to rest while you bring salted water to the boil in a saucepan.

  4. Step 4/5

    Cut the dough into noodles with scissors directly over the boiling water and let them float back up to the surface.

    💧Water
    ✂️Scissors
    🍲Saucepan

  5. Step 5/5

    Serve the noodles with homemade pesto.

    🌿Pesto

Composition

Ingredients

Types

Grains, Soy Products, Spices, Liquids, Sauces

Ingredients

Wheat flour, Tofu, Salt, Water, Pesto

Notes

Wheat flour (or a gluten-free flour mix), Tofu (firm, semi-firm or silken, your choice), Water (salted, for boiling the noodles), Pesto (homemade, used to serve the noodles, amount not given)

Allergens

Gluten, Soy, Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Sugar-Free

Calories

340 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 40g, Fat: 11g, Fiber: 3g, Sugars: 1g

Nutritional Information

Minerals

Calcium: 160mg, Iron: 3.5mg, Magnesium: 45mg, Sodium: 480mg, Potassium: 220mg

Vitamins

Vitamin B1 (Thiamin): 0.2mg, Folate: 40mcg, Vitamin K: 15mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

2 minutes

Overall

12 minutes

Difficulty

Level

Easy (1/4)

Steps

5 steps

Equipments

Utensils

Scissors, Mixing bowl, Saucepan

Appliances

Blender

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Chinese

Geographic

China, Shanxi

Various

Aspect

Texture

Chewy, Doughy

Flavors

Savory, Herby

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

cooked noodles : 1-2 days (store in an airtight container,consume promptly for best fresh-pasta texture), raw dough : 1 day (wrap tightly in plastic to prevent drying out,bring to room temperature before shaping if chilled)