A great pasta dish for any occasion:
Cut zucchini and carrots in half lengthwise. Clean corn cobs and leeks. Quarter the melanzane. Cut the tofu into 2, 5 cm cubes.
Mix the egg yolks for the dough with the water. Sift 175 g of flour and mix with a whisk until a firm dough is formed. It doesn’t matter in case lumps form in the process. Heat the oil for frying to 180 °C until a bread cube browns in it in 30 seconds.
Sprinkle the remaining flour on a large plate and roll the vegetables and tofu in it until everything is lightly coated with the flour together.
Dip the tofu in the batter and deep fry for 2-3 minutes until it turns a golden color. Drain on kitchen roll and keep warm.
Dip the vegetable bites into the batter one by one and deep fry for 3-4 min until they take on a golden color. Drain on kitchen roll and arrange on a heated serving plate.
For the dip, stir all the ingredients together. Bring to the table together with the vegetables as well as the tofu and serve with noodles. Garnish with fine strips of vegetables.
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