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.
Why this dish is good for you
Rice noodles are gluten-free and provide energy. Tofu is a complete plant-based protein source. Peanut butter delivers healthy fats and protein. This dish is rich in protein, energy-boosting, and high in fiber.
Ingredients
- Rice100 g
- Tofu150 g
- Bell Pepper150 g
- Carrots80 g
- Onion50 g
- Garlic3 g
- Ginger(cm)1 Stück
- Peanut Butter2 Stück
- Soy Sauce7.5 g
- Rapeseed Oil5 g
- Salt1.3 g
- Pepper0.5 g
Method
- 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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