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GAYLEREYNOLDS
Crispy tofu with thai noodle salad
A nice thai recipe. The vegetarian main course contains the following ingredients: limes, sweet soy sauce, curry powder, natural tofu (375 g), (sunflower) oil, broccoli (about 600 g), wok noodles (248 g), red onions, coconut milk (400 ml) and bean sprouts (125 g).
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Ingredients
Directions
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Squeeze limes.
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Combine 2 tsp lime juice, 6 tbsp.
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Marinadeen 1/2 tsp curry powder in flat low dish.
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Tofu cut into 12 slices and pat dry well.
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Heat oil in large frying pan and brown and brown in about 8 min.
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Tofu.
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Place Tofu in bowl in lime-soy mixture and turn a few times.
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Divide the broccoli into small florets and cut the stem into thin slices.
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Cook in a large pan in low boiling water with 1 tsp salt for 5 minutes.
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Add wok noodles, after 1 min.
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Draw noodles apart and cook for 3 minutes.
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Drain, rinse under cold tap and allow to drain.
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Peel onions and cut into strips.
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Mix lime juice, 4 tsp.
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Of sweet soy sauce, 1 1/2 tbsp curry powder and coconut milk in a generous amount.
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Prepare onion, bean sprouts, broccoli and noodles.
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Spread salad and tofu over 4 plates..
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Nutrition
832Calories
Sodium25% DV595mg
Fat74% DV48g
Protein54% DV27g
Carbs24% DV73g
Fiber24% DV6g
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