/ Recipe Salad with rice noodles and vegetables

Recipe Salad with rice noodles and vegetables

  • Tofu - 450 Grams
  • Salt - To taste
  • Rice noodles - 240 Grams
  • Fresh ginger - 1/2 Pieces
  • Garlic - 4 teeth
  • Peanut butter - 1/2 cup
  • Soy sauce - 3 st. Spoons
  • Brown sugar - 2 teaspoons
  • Rice vinegar - 3 Art. Spoons
  • Sesame oil - 1 st. a spoon
  • Warm water - 1/4 cup
  • Garlic chili sauce - To taste (optional)
  • Average cucumber - 1 piece
  • Red bell pepper - 1 piece
  • Green onions - 2 pieces (only green parts)
  • Fresh cilantro - 1/4 cup

1. Preheat the olive oil in a medium frying pan over medium heat. Cut the tofu along into pieces 1 cm thick, dry on a kitchen towel. Put the tofu in a frying pan with butter and fry for 4-6 minutes until the tofu is browned from the bottom. Turn the tofu over and fry the other side until brown. Put the tofu on a cutting board and cut into small cubes. 2. In a large saucepan, bring the water to a boil. Add a large pinch of salt and rice noodles. Cook until ready, according to the instructions on the package. Drain and rinse the rice noodles. 3. Peel and finely chop ginger. Finely chop the garlic. Chop the cucumber, bell pepper, green onions and coriander. In a large bowl, mix peanut butter, soy sauce, ginger, garlic, sugar, rice vinegar, sesame oil, warm water and chilli garlic sauce (if used) until a uniform consistency is obtained. 4. Put tofu in cooked sauce, add cucumber, bell pepper, a little green onion and cilantro, mix. Sprinkle the salad with the remaining green onions and serve.

Servings: 4

Pay attention to: