AI-generated imageLime tofu and bean-sprout rice noodles
Pan-tossed rice noodles with well-cooked tofu, carrots and mung bean sprouts in a lime-soy sauce. Serves two; 12 minutes prep, around 20 minutes cooking, 32 minutes total. Requires a saucepan and wide skillet.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Pat tofu dry and cube to 2 cm. Julienne carrot, slice spring onion and rinse and drain sprouts. Combine 20 ml soy sauce, 20 ml lime juice, 8 g sugar and 30 ml water for sauce.
- 02
Cook or soak 140 g rice noodles according to package directions, then drain before they turn overly soft.
- 03
Heat 10 ml oil over medium in a wide skillet. Cook tofu 5–6 minutes, turning until lightly golden and heated all the way through; remove to a plate.
- 04
Add remaining 10 ml oil, carrot and garlic; stir-fry 2 minutes. Add sprouts and cook 4–5 more minutes over medium until thoroughly cooked and steaming throughout. Do not leave sprouts raw.
- 05
Return tofu, add cooked noodles, spring onion and sauce. Toss for 2–3 minutes until everything is hot and evenly coated; serve immediately.
Before you cook
Tofu contains soy. Regular soy sauce commonly contains soy and wheat; check labels, including rice noodle additives. FDA warns raw sprouts can carry pathogens: cook all sprouts thoroughly until steaming hot. Refrigerate leftovers within 2 hours at or below 4°C/40°F and reheat to 74°C/165°F.
Allergens: soy, wheat
Image & source credits
AI-generated image.
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