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

Ingredients

4 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

Marinade

1 lime, rinsed with hot water, dabbed dry, use a little grated zest and all of the juice
3tbsp sweet chilli sauce
1tbsp soy sauce
1tbsp toasted sesame oil
1 garlic clove, pressed
200g tofu (e.g. smoked), cut in half
2 pak choi, cut in 4 lengthwise

Glass noodle salad

100g glass noodles
salted water, boiling
40g salted peanuts, toasted, coarsely chopped
½bunch coriander, roughly chopped
1 mango, diced
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How it's done

Marinade

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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