Perfect food for the office: This rice noodle salad can be prepared in advance and has a perfectly balanced flavor
white onion (small)
Ingredients · Servings 2
- 50g Asian rice noodles
- 200 g Tofu
- 100 g Organic Salad Gherkins
- 1 Römersalatherz
- 1 organic lime
- 1 white onion
- 3 Kill
- 4 tbsp soy sauce
- 1 tbsp plum jam
- 4 sprigs of coriander leaves
- 40 g peanut kernels
Method · 30 min
- Cook rice noodles according to package instructions and drain.
- Cut the tofu into 1 cm thick slices and pat dry between paper towels. Peel the cucumber in strips and cut into pieces. Wash the lettuce, shake dry, and cut into pieces. Halve the lime and squeeze the juice from one half. Cut the remaining lime into wedges.
- Finely slice the onion. Heat 1 tablespoon of oil in a pan and fry the onions until golden brown. Drain on kitchen paper.
- Fry the tofu in the hot oil until golden brown. Add the soy sauce and plum jam and bring to a boil. Remove from the heat and season with lime juice and the remaining oil. If the sauce is too thick, stir in 1–2 tablespoons of water.
- Pluck the coriander leaves from the stems. Mix the lettuce, cucumber, rice noodles, coriander, and tofu, then drizzle with the sauce. Serve sprinkled with peanuts and onion rings.
gg peanut kernels (roasted and salted)
