Lunch · Southeast asian
Southeast asian tofu and peanut noodle bowl
Rice noodles and crisp tofu tossed in a peanut and lime sauce with crunchy vegetables.
- Serves
- 2
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 servings- 160 g rice noodles, uncooked
- 300 g extra firm tofu, cubed
- 1 tbsp vegetable oil
- 1 medium carrot, julienned
- 100 g red cabbage, shredded
- 2 tbsp peanut butter, natural
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 3 tbsp water
Method
Soak the rice noodles in hot water according to the package timing, then drain.
Pan-fry the tofu in the vegetable oil for 6 to 7 minutes, turning, until golden on most sides.
Whisk the peanut butter, lime juice, soy sauce, brown sugar and water into a smooth sauce.
Toss the noodles with the carrot, red cabbage and half the sauce.
Top with the tofu and remaining sauce before serving.