Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Spicy Rice Noodles with Crispy Tofu


  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan

Description

Spicy almond noodles cooked with julienned carrot, bell pepper and cabbage, topped with crispy tofu cubes.


Scale

Ingredients

200 g rice noodles

2 tbsp oil

2 cloves garlic, minced

1/3 onion, thinly sliced

1/4 cabbage, thinly sliced

1 carrot, julienned

1/4 red bell pepper, thinly sliced

Sauce:

3 tbsp soy sauce (or coconut-based soy sauce alternative)

1 heaping tbsp almond butter

1 tbsp maple syrup

1 tbsp sriracha

Crispy Tofu Cubes:

1/2 block firm tofu (6 oz), cubed

2 heaping tbsp corn starch

1/4 cup oil for frying


Instructions

  1. Add cornstarch to a mixing bowl and toss tofu cubes until coated.
  2. In a frying pan on medium heat, add oil and let it heat for about 30 seconds until hot. Add tofu cubes and fry a few minutes per side until golden brown. Once done, add to a bowl or paper towel-lined plate to cool.
  3. Meanwhile, cook rice noodles according to package directions. Drain and set aside.
  4. In a large frying pan on medium heat add oil, onion and garlic. Cook about 3 minutes, stirring frequently. Add the rest of the veggies and fry a few more minutes, until softened.
  5. Add sauce ingredients and stir to combine. Cook a minute, stirring constantly, then add rice noodles. Cook, stirring constantly, until sauce is absorbed and slightly thickened. Add tofu and stir to combine.
  6. Serve immediately.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close