Glass noodle salad with tofu

Glass noodle salad with tofu

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / person: 356 kcal
, Fat: 20 g
, Carbohydrate: 28 g
, Protein: 16 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Glass noodles

50 g glass noodles
water, boiling

Tofu

oil for frying
220 g tofu (e.g. Teriyaki), cut into approx. 1 cm cubes, retain the marinade

Salad

200 g rainbow salad
1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
2 tbsp oil (e.g. sesame oil)
½ tsp salt
a little pepper
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How it's done

Glass noodles

Place the glass noodles in a bowl, pour the water over the top and leave to stand for approx. 5 mins. Rinse the noodles in cold water, drain, cut into pieces with scissors.

Tofu

Heat the oil in a non-stick frying pan. Fry the tofu for approx. 5 mins., stirring occasionally.

Salad

Mix the glass noodles with the retained marinade, tofu, salad, lime zest, lime juice and oil, season.

Good to know
Tip: Garnish with a sprinkling of roughly chopped coriander.

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