Noodle Bowl with Vegetables and Marinated Tofu

A bowl meal that will delight you with its flavor and simple preparation. Quick, tasty, and healthy!

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 400 g Tofu, hard

  • 200 g Pasta, Rice noodles

  • 0.5 piece Bell pepper, red, fresh

  • 1 piece Small pumpkins

  • 2 piece Carrot, fresh

  • pieces Leek

  • pieces Cabbage, Chinese (pak-choi), fresh

  • pieces Chili peppers, red chili, fresh

  • 1 handful Nuts, Indian, roasted, unsalted

  • 1 pinch Lemongrass

  • 30 g Frying fat, coconut

  • pieces Oil, sesame

  • pieces Vinegar, balsamic

  • pieces Salt, table

  • pieces Ginger, fresh

  • 0.6 dl Soy sauce, shoyu, less salt

Steps

  1. Place rice noodles in a bowl with cold water. Let them soften for 30 minutes.

  2. Clean and wash the bell pepper, zucchini, carrot, leek, and cabbage. Slice the zucchini, bell pepper, and carrot into thin strips, and cut the leek and Chinese cabbage into thin slices.

  3. Slice the marinated tofu into oblong pieces and fry them in a pan with coconut oil.

  4. Heat a wok and first toast the cashew nuts without oil. Once removed, pour sesame oil into the wok and wait for it to heat up. Quickly stir-fry the carrot, zucchini, and bell pepper on high heat, then add the leek and finally the cabbage, grated ginger, and lemongrass. While stirring, add the drained rice noodles and pour everything with soy sauce. Cook on the heat just until everything is hot, then transfer the contents to a bowl. Place the fried marinated tofu slices and toasted cashew nuts on top. Sprinkle with fresh chili and gently drizzle with mango vinaigrette. Serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 194.34 kcal
  • Fat: 8.43 g
    • Saturated Fat: 3.47 g
  • Carbohydrates: 21.12 g
    • Sugars: 0.79 g
  • Protein: 7.63 g
  • Fiber: 1.49 g