Rice Noodle Bowl with Tofu & Peaches
Ingredients
Basic ingredients (you can vary many to your taste and stocks)
- 200 g (7 oz) firm tofu
- 1 tbsp. sesame oil
- 0.5-1 tbsp Mirin (optional, but recommended)
- Sea slat
- 2 tsp. toasted sesame seeds
- 150 g (5.29 oz) rice noodles
- 2 tbsp. rice vinegar
- 100 g (3.5 oz) red cabbage (or chinese cabbage or just some more salad to your liking)
- 1-2 small carrots
- 100 g (3.5 oz) cucumber
- Salad as you like
- 1-2 peaches (or nectarines)
- 1 tbsp. lemon juice
- A handful fresh cilantro
For the dressing
- 1 tbsp. sesame oil
- 1 tbsp. miso paste
- 2 tbsp. almond butter
- 1 tsp. soy sauce
- 2-3 tbsp. lemon or lime juice
- 2-3 tbsp. unsweetened soy or coconut yoghurt
Instructions
- Remove tofu from packaging and press dry with a kitchen towel or kitchen paper. Cut tofu into cubes or stripes.
- Heat 1 tbsp. sesame oil + 0.5-1 tbsp. Mirin (optional) in a wok and fry the tofu pieces golden from all sides. Add 2 tsp. toasted sesame seeds and lightly salt. Set aside for the bowl.
- Heat water (in a kettle) and pour over the rice noodles in a bowl. Cover the bowl with a lid or plate and let the noodles soak for 4-5 minutes. Then drain off the water and mix the rice noodles with 1 tbsp. sesame oil and 2 tbsp. rice vinegar.
- Wash red cabbage and chop or grate finely. Wash the carrots and grate them with a spiral slicer* or a julienne slicer* (Amazon affiliate links). Wash peaches, remove stones and cut into slices. Cut the cucumber into strips. Wash and chop two handful salad. Halve an avocado, pit and cut it into slices it and sprinkle with 1 tbsp. lemon juice and salt lightly.
- Place rice noodles, fried tofu, avocado and vegetables in a bowl.
- Blend all the ingredients for the dressing in a mixer and drizzle over the ingredients. Lightly salt the bowls again and serve garnished with chopped cilantro. Enjoy
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