Vietnamese noodle bowl with fried tofu

Ingredients for 2 servings:

• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp agave syrup
• ½ tbsp vegetable oil
• 1 garlic clove(s), chopped
• 200 g smoked tofu
• 25 ml water
• 25 ml rice wine vinegar
• 6 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp agave syrup
• ½ tsp chili paste
• 120 g rice noodles
• 1 handful of bean sprouts
• 1 carrot(s), sliced
• ½ cucumber(s), sliced
• 1 chili pepper(s), sliced
• 1 handful of coriander leaves
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

vegan and rich in vitamins

For the marinade, mix all ingredients in a bowl. Squeeze the tofu onto kitchen paper, cut into slices, and let it marinate for 20 minutes. Then fry it in a non-stick pan with the marinade over medium heat until the marinade has evaporated. Mix the dressing ingredients together and set aside. Add the rice noodles to boiling water and cook for 5 minutes. Just before the end of the cooking time, add the bean sprouts and blanch briefly. Then drain both and rinse briefly with warm water to prevent the noodles from sticking together. For the bowl, add the noodles and bean sprouts to a bowl with the diced vegetables. Stir in the dressing and season the salad with salt and pepper. Arrange the tofu slices on top and garnish the bowl with chili slices and coriander leaves.