299 kcal
20 min.
Recipe for Rice noodles with tofu, peppers and carrots
2 reviews
NaN g
299 kcal
1 kcal
298.7
10.8g
10.3g
40.5g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Tofu cheese8× tablespoon (160 g)
- Sweet pepper5× slice (150 g)
- Rice Noodles100 g
- Limes100 g
- Carrot, fresh or frozen2× piece (100 g)
- Soy sauce4× tablespoon (40 g)
- Onion3× slice (30 g)
- Syrup, maple2× tablespoon (20 ml)
- Garlic2× clove (10 g)
- Olive oil1× tablespoon (10 g)
- Ginger, fresh2× slice (4 g)
- Ground Hot Paprika0.1× teaspoon (1 g)
How to make Rice noodles with tofu, peppers and carrots
1. Cut the tofu in half lengthwise then slice. Squeeze out the water. Marinade in the
2. mixture of soya sauce and maple syrup. Fry on each side in a tablespoon of olive oil
3. until golden.
4. Thinly slice the peppers and carrot. Chop up the green art of the spring onions.
5. Cover the rice noodles with boiling water and set aside for 4 minutes.
6. Fry the finely chopped garlic, ginger and chilli in a tablespoon of olive oil. Add 2 tbs of
7. soya sauce and 1 tbs of maple syrup. Add the sliced vegetables and fry for 3-5 minutes
8. on a high heat. Add the fried tofu, a few tbs of water, lime juice and the rice noodles.
9. Stir. Add salt and pepper if required.
10. Place on a plate and garnish with the chopped spring onions.
THATS MY FAVOURITE DISH RN
This became my favourite dish to make
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