10 minutes crispy tofu chickpea tahini bowl

Preptime: 2min

Cooktime: 10min

Waittime:0min

Totaltime:12min

1. Cut the tofu into cubes and add them into a bowl.
2. Add the coriander powder, garlic powder, ginger powder, salt, half of the mustard flour, and soy sauce to the tofu and mix it until well combined.
3. Wash the vegetables.
4. Zest a lemon.
5. Peel the onion and garlic cloves.
6. Chop the onion.
7. Mash the garlic cloves.
8. Cut the bell peppers into cubes.
9. Cut the spring onion into rings.
10. If you’re using canned chickpeas, rinse them.
11. In a small pot, bring water to a boil and add some salt.
12. When boiling, add mie noodles and cook as said in instruction.
13. Put a pan on medium-high heat on the stove and add the coconut oil.
14. When the oil is hot, fry the tofu cubes in it until golden brown and crispy ( this will take about 5 minutes). Don’t forget to toss the cubes upside down.
15. When crispy, remove the tofu cubes from the pan and put them aside.
16. Add the chopped onion to the pan and saute for about a minute.
17. Add mashed garlic and lemon zest and saute for about 30 seconds.
18. Add the spring onion and bell pepper cubes and saute for a minute.
19. Add chickpeas and fry for a minute.
20. Pour the water into the pan and bring it to a boil.
21. Add tahini, black pepper, salt, and mustard flour when boiling.
22. Cook for about 2 minutes.
23. Serve the chickpea tahini in a bowl with mie noodles. Garnish with tofu cubes and lemon slices.
24. ENJOY!