Ricenoodle salad with peanut-tofu

Crispy fried tofu accompanied by a vietnamese-inspired ricenoodle salad with mint and coriander.

Ingredients for 2 portions:

200g Firm Tofu

1 Red bellpepper or 3 mini-bellpeppers 

1/2 Cucumber

2 Spring onions

1 Red chilli

1 Tablespoon neutral oil 

150g Thin Ricenoodles

3 Springs each mint and coriander 

2 Tablespoons (30 g) smooth peanut butter 

6 Tablespoons dark soy sauce 

4  Tablespoons water 

1 Teaspoon brown sugar 

Juice of 1 lime

Noodles_Peanut_tofu_01

Drain tofu and wrap in kitchen towel. Then lay a heavy object (like a big book) on top and leave for 15 minutes.

Preheat oven to 150° Celsius / 300° Fahrenheit.

Cut the Tofu in 1 cm cubes (circa 0.4in), distribute on a sheet of baking paper and bake for 15 minutes. 

While the tofu is in the oven, combine the peanut butter, 4 tablespoons of soy sauce and 4 tablespoons of water in a small pan and heat up on the stove. Stir until smooth and transfer into a breakfast or soup bowl.

After baking, add the tofu cubes to the peanut butter marinade, stir until all cubes are covered from all sides and but aside for 15 minutes.

In the meantime, prepare the rice noodles according to packet instructions, drain using a strainer and rinse with cold water. Cut bell pepper, cucumber, mint, coriander and the white part of the spring onions in fine strips, then combine with rice noodles and arrange on two plates.

Cut the green part of the spring onion into 1-cm (0.4in) long strips. Cut the chili in half, deseed and cut into fine strips.

Heat the vegetable oil in a pan on high heat, remove the tofu cubes from the marinade and fry from all sides for 5 minutes. Add the chili and the green part of the spring onions and fry for further 3 minutes.

Prepare the salad dressing in the bowl with the remains of the tofu marinade: Add 2 tablespoons of soy sauce, 1 teaspoon of sugar and the lime juice to the remains of the peanut butter-marinade and stir until combined.

Add the dressing, tofu cubes, spring onions and chills to the salad and serve.

Ricenoodle salad with peanut-tofu
Serves 2
Write a review
Print
Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
367 calories
23 g
0 g
24 g
24 g
3 g
352 g
2724 g
8 g
0 g
19 g
Nutrition Facts
Serving Size
352g
Servings
2
Amount Per Serving
Calories 367
Calories from Fat 201
% Daily Value *
Total Fat 24g
36%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 2724mg
114%
Total Carbohydrates 23g
8%
Dietary Fiber 6g
24%
Sugars 8g
Protein 24g
Vitamin A
19%
Vitamin C
80%
Calcium
75%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g Firm Tofu
  2. 1 Red bellpepper or 3 mini-bellpeppers
  3. 1/2 Cucumber
  4. 2 Spring onions
  5. 1 Red chilli
  6. 1 Tablespoon neutral oil
  7. 150g Thin Ricenoodles
  8. 3 Springs each mint and coriander
  9. 2 Tablespoons (30 g) smooth peanut butter
  10. 6 Tablespoons dark soy sauce
  11. 4 Tablespoons water
  12. 1 Teaspoon brown sugar
  13. Juice of 1 lime
Instructions
  1. Drain tofu and wrap in kitchen towel. Then lay a heavy object (like a big book) on top and leave for 15 minutes.
  2. Preheat oven to 150° Celsius / 300° Fahrenheit.
  3. Cut the Tofu in 1 cm cubes (circa 0.4in), distribute on a sheet of baking paper and bake for 15 minutes.
  4. Combine the peanut butter, 4 tablespoons and soy sauce and 4 tablespoons of water in a small pan and heat up on the stove. Stir until smooth and transfer into a breakfast or soup bowl.
  5. Add the tofu cubes to the peanut butter marinade, stir until all cubes are covered from all sides and put aside for 15 minutes.
  6. In the meantime, prepare the rice noodles according to packet instructions, drain using a strainer and rinse with cold water.
  7. Cut bell pepper, cucumber, mint, coriander and the white part of the spring onions in fine strips, then combine with rice noodles and arrange on two plates.
  8. Cut the green part of the spring onion into 1-cm (0.4in) long strips. Cut the chili in half, deseed and cut into fine strips.
  9. Heat the vegetable oil in a pan on high heat, remove the tofu cubes from the marinade and fry from all sides for 5 minutes.
  10. Add the chili and the green part of the spring onions and fry for further 3 minutes.
  11. Prepare the salad dressing in the bowl with the remains of the tofu marinade: Add 2 tablespoons of soy sauce, 1 teaspoon of sugar and the lime juice to the remains of the peanut butter-marinade and stir until combined.
  12. Add the dressing, tofu cubes, spring onions and chills to the salad and serve.
beta
calories
367
fat
24g
protein
24g
carbs
23g
more
Von Vegan http://www.vonvegan.com/

Leave a Reply

Your email address will not be published. Required fields are marked *

Rezept bewerten: