Rice noodle salad with fried tofu

Low-carb, vegan, and still (or maybe because of that?) incredibly delicious. This rice noodle salad with smoked tofu is one of our favorite KptnCook recipes, and we highly recommend you try it right away. Enjoy!

You need these ingredients (2 people):

• 160g rice noodles
• 2 carrots
• 1 clove(s) garlic
• 1 chili pepper(s)
• 10g peanut butter
• 2 tbsp olive oil
• 1/2 tsp chili flakes
• pepper
• Salt
• 1 tbsp water
• 10g ginger
• 80g fresh leaf spinach
• 120g sugar snap peas
• 160g smoked tofu
• 15g roasted & unsalted peanuts
• 2 tbsp soy sauce
• 1 lime(s)

Short Facts:
vegan
Preparation time: 30
Calories: 647
Protein: 24
Carbohydrates: 83
Fat: 23

All the ingredients ready? Then let's get started!

1. Cook rice noodles according to package instructions.
2. Peel the carrot and cut it into fine sticks.
3. Wash the sugar snap peas and cut them diagonally into fine strips.
4. Wash the spinach , drain it and chop it roughly.
5. Peel the ginger and grate it finely.
6. Peel the garlic and grate it finely.
7. Wash the chili , deseed it and dice it finely.
8. Halve the lime and squeeze out the juice.
9. Cut tofu into thin slices.
10. Heat oil in a pan and fry the tofu for about 3-5 minutes on each side.
11. Meanwhile, combine the remaining oil with ginger, garlic, chili , lime juice, soy sauce, water, and peanut butter. Season with salt and pepper.
12. Add the remaining soy sauce to the pan and continue frying until the tofu has absorbed all of it. Season with pepper and chili flakes.
13. Roughly chop the peanuts .
14. Mix rice noodles with dressing and vegetables. Serve with chopped peanuts and fried tofu, and garnish with lime wedges, if desired.

Suitable seeds...

...for fresh ingredients in this recipe, you can find them right here in our Saatgeschwister shop . In addition to the fiery chili and sweet snow peas , the carrots and spinach also make this dish an absolute hit!

Sweet and crunchy - these are our sugar snap peas