Rice, Pasta & Pizza
Red pepper (sweet)
Peanut butter (100%)
1 1⁄2 Tbsp
Sesame seed (roasted)
Press the tofu in a tofu press for 30 minutes to get out as much water as possible. If you don't have a tofu press, you can cut the tofu into cubes first and then squeeze between a towel and a heavy-weight cutting board on top (e.g. a heavy pan). Then sprinkle the tofu with the cornflour, paprika and a pinch of salt & pepper and mix carefully so that all tofu is well covered. Warm a small layer of sunflower oil in a pan and when it is warm you can add the tofu. Fry the tofu over medium heat for 10 minutes until crispy (turn the tofu pieces over 5 minutes to make both sides crispy). When ready, drain the tofu on some kitchen paper.
Cut the ginger, garlic, red onion and chili pepper into small pieces and add them to a pan with the sesame oil. Fry for about 3 minutes on low heat until the onion softens. Then add the pepper, chopped carrot, and chopped bell pepper and cook until the vegetables are tender (about 4 minutes).
Mix the peanut butter, soy sauce, water and brown sugar in a container to make the sauce. Mixing with a whisk helps to completely dissolve the peanut butter so that you don't get lumps in your sauce. Add the sauce to the pan with vegetables and cook over medium heat for about 1-2 minutes. The heat will turn the sauce into a nice thick sauce.
Cook the rice noodles according to package instructions and add them to the sauce and vegetables. Mix until all noodles are covered with sauce. Finally add the tofu and serve with sesame seeds, spring onion and chili pepper. Tasty!
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Nightshade, Sesame, Soy, Legumes, Peanut, Mais
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