A Vegan Recipe


#vegan Rice noodles with tofu and red paprika stir fry. INGREDIENTS:
For 2 people
Rice noodles
120 g
Firm tofu
200 g
Red pepper
1
Fresh ginger piece
1
Soy sauce
15 ml
Half teaspoon ground curry
Quarter teaspoon granulated garlic
One teaspoon ground turmeric
Lime
1
Ground black pepper
Salt
Extra virgin olive oil
Fresh parsley or cilantro
How to make rice noodles with tofu and pepper stir fry
Difficulty: Easy
Total time
35 m
Elaboration
10 m
Cooking
25 m
Rest
15 m
Discard the liquid from the tofu and drain well. Wrap in several layers of kitchen paper and leave at least 15 minutes with a weight on top. Cut into bite-sized cubes. Heat some oil in a frying pan and brown the tofu on all sides. Disengage. Cook the rice noodles in boiling water with a little salt for about three minutes, following the instructions on the package. Drain and rinse in cold water, loosing them a little with a fork. Earmark. Grate or finely chop the ginger. Cut the bell pepper into thin strips. Sauté both ingredients in the same pan over high heat for two minutes. Season with salt and pepper, add soy sauce and spices. Sautate 5 minutes. Return the tofu, roll around and incorporate the noodles. Mix everything well until integrated. Serve with chopped parsley. The paladar.com
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