CookEat Recipe
Cabbage and Noodle Pita Bites
Firm tofu and short cooked noodles are tossed with finely shredded cabbage, cucumber, spring onion, herbs and sesame oil. Spoon the topping onto crisp pita triangles.
Method
Steps
Step 1
Use pasteurized ready-to-eat firm tofu; drain, pat dry and crumble into small pieces. Weigh the noodles dry and cook in the measured 1200 ml boiling water for their packet time; drain well and cut into short lengths.
Step 2
Wash the cabbage and slice very finely. Wash and finely dice the cucumber, slice the spring onion and chop the herbs.
Step 3
Toss the tofu, noodles and prepared vegetables with the olive oil and sesame oil. Keep everything finely chopped so it can be spooned onto the pita.
Step 4
Heat the oven to 200°C. Split the pita and cut into small triangles. Bake for 4–6 minutes until crisp, then spoon on the topping immediately before serving in eight portions.
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