Crispy Tofu Noodle Bowl
Ingredients
The noodles
The tofu
-
400
g
pressed firm tofu, cut into 1 inch cubes
-
1
tbsp
sesame oil
-
1
tsp
sea salt
The toppings
-
3
carrots, peeled and cut into matchsticks
-
1
avocado, cut into cubes
-
1
cup
fresh radishes, thinly sliced
-
as much as you like
fresh basil and dill
-
½
cup
toasted peanuts and cashews
-
¼
cup
red onion, thinly sliced or shaved
The sauce
-
3
tbsp
vegan fish sauce
-
2
tbsp
sesame oil
-
2
tbsp
rice wine vinegar
-
1
tbsp
soy sauce
Instructions
- Prepare the sauce by mixing all sauce ingredients in a jar or bowl and set aside.
- Boil water and cook the rice noodles according to package instructions.
- In a large pan, heat sesame oil for 30 seconds, then add the tofu and cook for 4 minutes on each side until golden. Season with salt and set aside.
- Assemble each bowl starting with noodles, adding fresh toppings and crispy tofu, then coat generously with the sauce.
Nutrition Facts (estimated)
Servings
3
Calories
498
Total fat
24.3g
Total carbohydrates
55.3g
Total protein
16.7g
Sodium
880.8mg
Cholesterol
0mg
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