Description
This Rice Noodles with Vietnamese Peanut Sauce meal is ready in 30 minutes and is the perfect addition to your weekly meal plan routine.
Ingredients
Scale
- 8.8 oz (250 grams) (extra-)firm tofu
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 2 tbsp corn starch
- 1 broccoli, in florets
- 2 tbsp peanut butter
- 2 tbsp hoisin sauce
- 3 tbsp rice vinegar
- 1 (big) garlic clove, grated
- 10 tbsp water
- 5.3 oz (150 grams) dry brown rice noodles
Instructions
- Bring a large pot of water to a boil.
- Gently pat-dry the tofu using a clean kitchen towel or kitchen paper. Cut into cubes and add to a mixing bowl.
- Place a non-stick skillet or frying pan over medium heat and add the oil.
- Add the soy sauce to the tofu cubes and mix until combined.
- Next, add the corn starch and stir until evenly coated.
- Add the tofu to the skillet and bake until golden all around. For the best results, allow the tofu to fry on each side for about 2 minutes.
- Meanwhile, cook the broccoli for 5 minutes in the large pot.
- Make the sauce by combining peanut butter, hoisin sauce, rice vinegar and garlic. Add water 1 tbsp at a time. Stir every time until the sauce reaches the consistency you like.
- When the broccoli is cooked remove from the water by using a skimmer. Set a side.
- Add the rice noodles to the boiling water. Turn off the heat and let soak for 2 minutes.
- Drain the noodles and rinse with cold water. This prevents the noodles from sticking together.
- Place the noodles, broccoli and tofu into a bowl or on a plate and serve with the peanut sauce.
Notes
Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.
- Prep Time: 5
- Cook Time: 15
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1
- Calories: 674kcal
- Sugar: 10,4g
- Sodium: 1,8g
- Fat: 24,4g
- Saturated Fat: 4,1g
- Carbohydrates: 77g
- Fiber: 12,9g
- Protein: 34,8g