Rice Noodles with Crispy Tofu
Ingredients
For the rice noodle salad
150
g
rice/glass noodles
1
Bunch(es)
spring onions
1
pc
chilli
1
pc
carrot
150
g
snow peas
1
pc
lime, juice and zest
Some
salt
2
ts
agave nectar
3
tb
sesame oil
5
tb
vegetable oil
For the crispy tofu
200
g
tofu
1
Packet(s)
vegan strudel
Some
vegetable oil
1
Handful
sesame
Some
soy sauce
Preparation
1. Give glass noodles in a bowl with boiling water. Let them rest for 4-5 minutes, then draw.
2. Cut spring onions into thin rings. Core chilliand chop finely. Wash carrot and grate finely.
3. Wash snow peas and cut the ends. Put them for a few minutes in simmering water with a little salt and draw. Rinse with cold water and cut into fine strips.
4. Squeeze juice of half a lime and pour into a bowl. Whisk with sesame oil, vegetable oil, salt, agave syrup and freshly grated lime rind. Fold the marinade and the vegetables in the noodles and let it stand briefly.
5. Cut tofu into wide strips. Unroll strudel dough and cut small square pieces (according to the length of the tofu strips). Wrap the tofu pieces with strudel squares and brush the ends of the dough with a little water so that they stick together.
6. Heat a little vegetable oil in a pan and fry the wrapped tofu strips until they are brown and crispy. Put the wrapped pieces on a paper towel and let them drain. Sprinkle with sesame. Serve the warm crispy tofu with the cold noodles and a small bowl of soy sauce.
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