Gluten-Free Rice Noodles with Peanut Sauce and Tofu

A colorful and nutritious vegan stir-fry featuring gluten-free rice noodles, crispy fried tofu, and a creamy peanut sauce. Perfect for a quick dinner.

• 25 minutes
• 2 servings
• Main course

• gluten-free
• lactose-free
• vegan
• vegetarian
• antioxidant
• energy
• gesunde fette
• vitamin-c-reich

Ingredients

• 100 g Rice
• 150 g Tofu
• 150 g Bell Pepper
• 80 g Carrots
• 50 g Onion
• 3 g Garlic
• 1 piece Ginger (cm)
• 2 piece Peanut Butter
• 7.5 g Soy Sauce
• 5 g Rapeseed Oil
• 1.3 g Salt
• 0.5 g Pepper

Instructions

1. Cook rice noodles according to package instructions. Heat rapeseed oil in a wok or large pan. Fry tofu cubes until crispy. Remove from pan.
2. Sauté onion, garlic, and ginger in the same wok. Add bell pepper and carrots and fry for about 5-7 minutes until the vegetables are crisp-tender.
3. For the peanut sauce, mix peanut butter, gluten-free soy sauce, and 2-3 tablespoons of water until a creamy sauce forms.
4. Return the cooked rice noodles and tofu to the wok. Add the peanut sauce and mix everything well. Heat briefly.
5. Season with salt and pepper and serve immediately.

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