If you're looking for a delicious and easy meal that can be whipped up in pretty much no time, rice noodles with peanut butter sauce and tofu might just be the perfect dish for you. This simple recipe combines the silky smooth texture of rice noodles with the nutty and savory flavors of a peanut butter sauce, all brought together by the satisfying bite of lightly fried tofu.
Not only is this dish incredibly flavorful, it's also incredibly versatile. It's perfect for a quick weeknight dinner, as it requires only simple ingredients that you most likely already have at home and can be made in under thirty minutes. But it's also elegant enough to serve to guests, as the combination of flavors and textures is sure to impress.
This recipe is a great choice for anyone looking to explore the world of plant-based cuisine, as it is entirely vegan. The tofu provides a rich and satisfying source of protein, while the peanut butter sauce delivers a deliciously creamy texture without relying on dairy products.
One of the best things about this recipe is how easily it can be adapted to suit your tastes. You can adjust the level of spiciness by adding some chili flakes, or experiment with different vegetables to create your own unique twist on this classic dish.
Overall, rice noodles with peanut butter sauce and tofu is a simple yet satisfying meal that is perfect for anyone looking for a delicious and healthy option that can be made in no time. So why not give it a try and discover just how delicious plant-based cooking can be!
You will need:
For 1 serving
ā 50 g. rice noodles (uncooked)
ā 90 g. tofu (I use the "Marinated" type but plain is fine)
ā A quarter of red pepper (60 g.)
ā Half of a small onion
ā 2 cloves of garlic
ā 4-5 fresh champignons (about 40 g.)
ā 2 tablespoons of peanut butter ("smooth" type)
ā 3 tablespoons of soy sauce
ā 2 teaspoons of agave syrup
ā 1/2 tablespoon of apple cider vinegar
ā 3 tablespoons of water
ā A pinch of cayenne pepper
ā 1/2 tablespoon of olive oil
ā Sesame seeds for serving
Preparation
- Pour boiling water over the rice noodles and set aside to soak. Before doing this, read instructions on your noodles package - you may need to boil them but the ones I buy are always fine after just soaking them in hot water for 5-10 minutes.
- Prepare the vegetables.
Chop the onion, one clove of garlic into small pieces.
Chop red pepper in strips.
And champignons into somewhat small pieces.
- Break the tofu into small pieces (you can also simply cut it with knife into squares or other shapes but breaking it by hand gives a bit variety as the square pieces starts to get boring for me š).
- Prepare the sauce - grate one clove of garlic (or crush it with a garlic crusher).
Along with it, add peanut butter, soy sauce, agave syrup, apple cider vinegar, water, cayenne pepper.
Mix everything until smooth.
- Heat a little olive or other oil in a pan.
Add chopped garlic and onion, fry for a couple of minutes.
Then add chopped tofu and fry until lightly browned, stirring constantly.
Then add chopped peppers and mushrooms, fry for 5-8 minutes or until everything is browned.
- Add the soaked rice noodles to the pan (without the water).
Pour the sauce, mix well and just heat for a couple of minutes.
Serve the noodles sprinkled with sesame seeds, parsley or other desired ingredients. š±
I also love adding some pickled ginger to all of my noodles or sprinkling some chilli flakes on top š¶ļø