Grilled tofu with glass noodle salad

Grilled tofu with glass noodle salad

Total: 40 min. | Active: 40 min.
vegan, lactose-free
Nutritional value / people: 375 kcal
, Fat: 14 g
, Carbohydrate: 47 g
, Protein: 13 g


4 people


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


1 lime, rinsed with hot water, dabbed dry, use a little grated zest and all of the juice
3 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp toasted sesame oil
1 garlic clove, squeezed
200 g tofu (e.g. smoked), cut in half
2 pak choi, quartered lengthwise, halved

Glass noodle salad

100 g glass noodles
salted water, boiling
40 g salted peanuts, roasted, roughly chopped
½ bunch coriander, roughly chopped
1 mango, cut into cubes
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How it's done

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Mix the lime zest and 1 tbsp lime juice with all the other ingredients up to and including the garlic. Brush the tofu and pak choi with 3 tbsp of the marinade and leave for at least 30 min. Set aside the remaining marinade.

Charcoal/gas/electric grill:

Grill the tofu and pak choi over/on a medium heat (approx. 200 °C for approx. 3 mins. on each side.

Glass noodle salad

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. Mix the rest of the marinade with the rest of the lime juice, peanuts and coriander and pour over the glass noodles. Add the mango, mix. Serve with the tofu and pak choi.

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