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Crispy tofu with thai noodle salad
 
 
4 ServingsPTM20 min

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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Directions

  1. Squeeze limes.
  2. Combine 2 tsp lime juice, 6 tbsp.
  3. Marinadeen 1/2 tsp curry powder in flat low dish.
  4. Tofu cut into 12 slices and pat dry well.
  5. Heat oil in large frying pan and brown and brown in about 8 min.
  6. Tofu.
  7. Place Tofu in bowl in lime-soy mixture and turn a few times.
  8. Divide the broccoli into small florets and cut the stem into thin slices.
  9. Cook in a large pan in low boiling water with 1 tsp salt for 5 minutes.
  10. Add wok noodles, after 1 min.
  11. Draw noodles apart and cook for 3 minutes.
  12. Drain, rinse under cold tap and allow to drain.
  13. Peel onions and cut into strips.
  14. Mix lime juice, 4 tsp.
  15. Of sweet soy sauce, 1 1/2 tbsp curry powder and coconut milk in a generous amount.
  16. Prepare onion, bean sprouts, broccoli and noodles.
  17. Spread salad and tofu over 4 plates..


Nutrition

832Calories
Sodium25% DV595mg
Fat74% DV48g
Protein54% DV27g
Carbs24% DV73g
Fiber24% DV6g

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