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Noelle Pollock
Asian noodle salad with tofu
Salad of rice noodles with tofu, shichimi togarashi, garden peas, pointed cabbage and carrot julienne.
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Ingredients
Directions
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Dab the tofu dry. Cut into cubes of l x l cm. Mix the tofu and flour together.
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Prepare the noodles according to the instructions on the package. Drain.
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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.
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Scoop the tofu with a slotted spoon from the wok. Let the tofu drain on kitchen paper.
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Mix the fried tofu with the shichimi togarashi. Season with pepper and salt.
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Put the garden peas in a bowl and pour the boiling water over. Leave for 2 minutes and drain.
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Mix together the noodles, peas, cabbage, carrot, and chili sauce and season to taste with salt and pepper.
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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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