{"id":3124,"date":"2011-12-17T11:06:10","date_gmt":"2011-12-17T11:06:10","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3124"},"modified":"2011-12-17T11:06:10","modified_gmt":"2011-12-17T11:06:10","slug":"die-doufu-kostlichkeit-der-kochin","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/die-doufu-kostlichkeit-der-kochin\/","title":{"rendered":"Die Doufu-K\u00f6stlichkeit der K\u00f6chin"},"content":{"rendered":"

Zutaten<\/strong>
\n250 g feine Weizenbandnudeln
\n\u00d6l zum Braten
\n1 kl. Zwiebel
\n100 g Brokkoli
\n80 g Champignons
\n\u00bd Tasse Wasserkastanien
\n80 g Sojasprossen
\n2 Knoblauchzehen
\n1 St\u00fcck Ingwer
\n250 g Doufu
\nSo\u00dfe:<\/em>
\n1 TL Salz
\n1 TL brauner Zucker
\n2 EL Sojaso\u00dfe
\n2 EL Reiswein
\n1 EL Sesam\u00f6l
\n2 TL Sesamk\u00f6rner
\n2 EL Cashewn\u00fcsse
\n1 Fr\u00fchlingszwiebel
\n2 gr\u00fcne Pepperoni<\/p>\n

Zubereitung<\/strong>
\nDie Zwiebel in Ringe, Brokkoli in Roeschen, Champignons und Wasserkastanien in Scheiben schneiden. Ingwer und Knoblauch fein hacken. Doufu w\u00fcrfeln, Fr\u00fchlingszwiebel und Pepperoni in feine Ringe schneiden. So\u00dfenzutaten verr\u00fchren und bereitstellen.
\nWasser erhitzen, die Nudeln gar kochen und in einer gro\u00dfen Sch\u00fcssel warmstellen. Nudelpackung beachten: chinesische Nudeln haben oft eine ziemlich kurze Garzeit.
\nEtwas \u00d6l erhitzen, Zwiebel, Brokkoli, Champignons und Wasserkastanien ca. 2 Minuten braten. Leicht salzen. Sojasprossen zugeben und eine weitere Minute braten, dann auf die Nudeln geben und weiter warmhalten.
\nErneut etwas \u00d6l erhitzen, Knoblauch und Ingwer anbraten. Die So\u00dfe angie\u00dfen, Doufuw\u00fcrfel zugeben und auf mittlerer Hitze k\u00f6cheln, bis der Doufu etwas Farbe und Geschmack angenommen hat. Mit den Nudeln und dem Gem\u00fcse sachte mischen.
\nNoch einmal \u00d6l erhitzen und Sesamk\u00f6rner, Cashewn\u00fcsse, Fr\u00fchlingszwiebel und Pepperoni zusammen anbraten. Wenn die Sesamk\u00f6rner anfangen zu explodieren, den Wok ab und zu vom Feuer nehmen. Wenn die N\u00fcsse anfangen zu br\u00e4unen als Dekoration \u00fcber die Nudeln geben<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 250 g feine Weizenbandnudeln \u00d6l zum Braten 1 kl. Zwiebel 100 g Brokkoli 80 g Champignons \u00bd Tasse Wasserkastanien 80 g Sojasprossen 2 Knoblauchzehen 1 St\u00fcck Ingwer 250 g Doufu So\u00dfe: 1 TL Salz 1 TL brauner Zucker 2 EL Sojaso\u00dfe 2 EL Reiswein 1 EL Sesam\u00f6l 2 TL Sesamk\u00f6rner 2 EL Cashewn\u00fcsse 1 … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5],"tags":[459],"class_list":["post-3124","post","type-post","status-publish","format-standard","hentry","category-asiatisch","tag-doufu","item-wrap"],"yoast_head":"\nDie Doufu-K\u00f6stlichkeit der 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Dezember 2011","format":false,"excerpt":"Zutaten 250 g fester Doufu (Doufugan) 100 g Bambussprossen 2-3 gr\u00fcne Paprika 1 St\u00fcck Ingwer 2 EL \u00d6l So\u00dfe: 1EL Reiswein 2 EL Sojaso\u00dfe Salz 1 TL Zucker \u00bd Tasse Br\u00fche \u00bd TL St\u00e4rke in 2 EL Wasser anger\u00fchrt Sesam\u00f6l zum Besprenkeln Zubereitung Den Doufu in \u00bd cm feine Streifen\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3460,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/07\/fischfilet-mit-zuckerschoten\/","url_meta":{"origin":3124,"position":2},"title":"Fischfilet mit Zuckerschoten","author":"Steffen","date":"7. 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Dezember 2011","format":false,"excerpt":"Zutaten 250 g Doufu 250 g Chinakohl 2 EL getrocknete Krabben 3 Fr\u00fchlingszwiebeln 1 St\u00fcck Ingwer (walnu\u00dfgro\u00df) Schwarzer Pfeffer 2 EL Sojaso\u00dfe \u00bd -1 l Br\u00fche (je nach Topfgroesse) Zubereitung Doufu w\u00fcrfeln, Chinakohl in Streifen schneiden, Ingwer in feine Scheiben und Fr\u00fchlingszwiebeln in 4 cm lange St\u00fccke schneiden. Krabben einweichen.\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3986,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/02\/hahnchenbrust-mit-cashewkernen-brokkoli-und-mohren\/","url_meta":{"origin":3124,"position":4},"title":"H\u00e4hnchenbrust mit Cashewkernen, Brokkoli und M\u00f6hren","author":"Steffen","date":"2. M\u00e4rz 2012","format":false,"excerpt":"Zutaten 2 H\u00e4hnchenbrustfilet a 120g 1 TL Speisest\u00e4rke 2 TL Sesam\u00f6l 1 Zwiebel 300 g Brokkoli 2 mittlere M\u00f6hren 1 Frische rote Chilischote 3 EL \u00d6l, geschmacksneutral 100 g Cashewkerne 1\/2 TL Zucker Salz Pfeffer 1 EL Ingwer, feingehackt 1 EL Knoblauch, feingehackt 1 EL Sojasauce 2 EL Reiswein oder\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3438,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/03\/fisch-rotgeschmort-hongshao-yu\/","url_meta":{"origin":3124,"position":5},"title":"Fisch, rotgeschmort (Hongshao yu)","author":"Steffen","date":"3. Januar 2012","format":false,"excerpt":"Zutaten 500 g Fischfilet (z.B. 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