Tofu Noodle Bowl
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 100g rice noodles
- 2 carrots
- ½ cucumbers
- 2 large handfuls of romaine lettuce
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Preparation
Step 1
Place the noodles in a medium bowl and pour over freshly boiled water. Allow to soak for 4–5 minutes or until cooked, then drain and run under a cold tap to halt the cooking process (check the packet instructions as some may vary).
Step 2
Toast the peanuts in a frying pan, tossing frequently, for 4–5 minutes until fragrant and golden. Remove from the heat and allow to cool slightly before roughly chopping.
Step 3
Using your hands, crumble the tofu into a bowl until it resembles coarse breadcrumbs. Place a frying pan over medium–high heat and add the olive oil; add the tofu and cook until golden brown. Add the tamari, maple syrup and sprinkle with salt. Cook until all of the tofu has taken on some colour. Season to taste and remove from the heat.
Step 4
Place the cooked noodles in a medium bowl. Pour over the lime juice, maple syrup, sesame oil, tamari and chilli; toss to coat.
Step 5
Place ½ of the noodles in a serving bowl, top with ½ of the carrots, cucumber, lettuce, fried tofu, peanuts, fresh herbs and chopped chilli. Reserve the remainder of each ingredient for lunch on day 2 of the meal plan. Squeeze over the juice of 1 lime before serving.
Step 6
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