Mini chef
Utensils
Apron
Frying pan
Lemon grater
Lemon squeezer
Measuring cup
Pan
Paring knife
Rolling pin
Scissors
Sieve
Spatula
Tablespoon
Teaspoon
Timer
Cutting board
deep plate
Kitchen scales
Plastic bag
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Tofu
Cut the tofu into approx. 2 cm cubes. Finely crush the crisps in a plastic bag using a rolling pin, transfer to a deep dish. Mix the cornflour and water in a deep dish, season with salt.
Toss the tofu in the cornflour, then in the crisps, pressing firmly on the crumb coating. Heat the oil in a non-stick frying pan. Fry the tofu on all sides for approx. 8 mins. until golden brown.
Pasta
Cook the pasta in boiling salted water until al dente. Set aside approx. 400 ml of the cooking water. Drain the pasta.
Sauce
Peel the onion and garlic, finely chop both. Heat the oil in a pan. Add the onion and garlic, sauté for approx. 4 mins. Add the cashew butter with the reserved cooking water, bring to the boil. Grate the zest of the lemon, add. Squeeze out the lemon juice, add 2 tbsp of the juice. Mix the pasta into the sauce, season.
To serve
Plate up the pasta and tofu, finely chop the chives using scissors, sprinkle on top.
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