NUTRITION

SERVINGS

INGREDIENTS

350g Firm Tofu

50g Dry Rice Noodles

1 tbsp Peanut Butter

50g Red Bell Pepper

30g Carrot

1 tsp Fresh Ginger

1 clove Garlic

1 tbsp Soy Sauce

1 tbsp Lime Juice

1 tsp Sesame Oil

PREPARATION

• 1

  Press the tofu to remove excess moisture and cut it into cubes.

• 2

  Prepare the rice noodles according to package instructions; typically soaking in hot water until tender, then draining.

• 3

  In a pan, heat the sesame oil over medium-high heat. Add tofu cubes and fry until all sides are golden and crispy. Remove tofu and set aside.

• 4

  In the same pan, add minced garlic and grated ginger. Sauté briefly until fragrant.

• 5

  Add thinly sliced red bell pepper and julienned carrot to the pan and stir-fry for about 2 minutes until slightly softened.

• 6

  In a small bowl, whisk together peanut butter, soy sauce, lime juice, and a couple of tablespoons of warm water to create a smooth, creamy sauce.

• 7

  Add the drained rice noodles to the pan along with the sauce. Toss everything gently to coat the noodles and vegetables evenly.

• 8

  Return the crispy tofu to the pan, stirring to combine all ingredients while ensuring the tofu remains mostly intact.

• 9

  Allow the dish to heat through for another minute or two, then adjust seasoning if needed.

• 10

  Plate and serve warm, enjoying the balance of nutty creaminess, tangy citrus, and a hint of ginger spice.