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Rice noodles add an oriental touch to any dish and pair perfectly with tofu. Its light texture is very pleasant in soups, but it can also be sautéed with other ingredients.
Preparing this delicious recipe will not take us long and it is ideal for vegan and gluten-free cuisine, with which celiacs can also try it from now on. It is recommended to vary from time to time with varieties of rice for this dish.
Keep in mind to drain the tofu well before using it in recipes like this, and it should not be cut along with the spices.
Ingredients for 2 people
- Rice noodles 120 g
- Firm tofu 200 g
- Red pepper 1
- Fresh ginger 1 piece
- Soy sauce 15 ml
- 1/2 teaspoon ground curry
- 1/4 teaspoon granulated garlic
- 1 teaspoon ground turmeric
- Lima 1
- Ground black pepper
- Extra virgin olive oil
- Fresh parsley or coriander
-It must be said that this recipe will take you 10 minutes to prepare, another 25 minutes to cook it and finally about 15 minutes you have to leave it to park before tasting it
- First you have to discard the liquid from the tofu and drain well. Then wrap it in several layers of kitchen paper and leave at least 15 minutes with a weight on top.
-Then, cut the tofu into cubes the size of a bite. Subsequently, heat a little oil in a pan and brown the tofu on all sides and remove it from cooking.
-Cook the rice noodles in boiling water for about 3 minutes. Drain and rinse in cold water, untangling with a fork and reserve.
-Put the minced ginger and the pepper cut into strips in a pan over low heat and cook for two minutes. Season with salt and pepper and add the soy sauce and spices. Sauté everything for 5 minutes.
-Finally put the tofu, give a few turns and add the noodles. Mix everything well until they are integrated.
-Serve the dish with chopped parsley.