Asian noodle salad with tofu

Name: asian noodle salad with tofu
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 375 g tofu natural; 1 el wheat flour; 225 g rice noodles; 200 ml peanut oil; el shichimi togarashi; 300 g fine frozen garden peas; 500 ml boiling water; 300 g cut pointed cabbage; 150 g carrot julienne; 4 el sweet chilli sauce

Salad of rice noodles with tofu, shichimi togarashi, garden peas, pointed cabbage and carrot julienne.

Ingredients

Kitchen Stuff

1 stir fry
1 paper towel

Directions

Dab the tofu dry. Cut into cubes of l x l cm. Mix the tofu and flour together.
Prepare the noodles according to the instructions on the package. Drain.
In the meantime, heat the oil in a frying pan and fry the tofu in portions in 3 min. Until golden brown and crispy. Turn halfway.
Scoop the tofu with a slotted spoon from the wok. Let the tofu drain on kitchen paper.
Mix the fried tofu with the shichimi togarashi. Season with pepper and salt.
Put the garden peas in a bowl and pour the boiling water over. Leave for 2 minutes and drain.
Mix together the noodles, peas, cabbage, carrot, and chili sauce and season to taste with salt and pepper.
Divide the noodle salad over the plates and spread the tofu over it.

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Nutrition

430Calories

Sodium2% DV37mg

Fat28% DV18g

Protein40% DV20g

Carbs15% DV44g

Fiber32% DV8g

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