Rice noodles with tofu and vegetables
2 servings
30 minutes
Rice noodles with tofu and vegetables is a light and aromatic dish inspired by Asian culinary traditions but adapted for European cuisine. Thin strips of zucchini and carrots sautéed with spicy notes of ginger, garlic, and chili pepper create a rich flavor palette. Tender cubes of tofu absorb soy sauce, adding softness and a rich taste to the dish. The noodles perfectly complement the vegetables, turning this dish into a harmonious blend of freshness, spiciness, and lightness. It is ideal for a vegetarian diet, pairs well with additional spices or herbs, and provides a feeling of fullness without heaviness. This recipe is great for a quick dinner or an original presentation on a festive table.
1
Boil rice noodles as instructed on the package, drain, and rinse.
- Rice noodles: 100 g
2
Heat oil in a pan and sauté chopped chili pepper, minced garlic, and grated ginger.
- Chili pepper: 1 piece
- Garlic: 2 cloves
- Ginger root: to taste
- Vegetable oil: 2 tablespoons
3
Cut zucchini and carrot into thin strips using a vegetable peeler.
4
First, add the carrot to the wok, stir and sauté over medium heat for about five minutes, then add the zucchini and sauté for another three minutes.
- Carrot: 1 piece
- Courgette: 1 piece
5
Put noodles and cubed tofu in the wok, pour in soy sauce, and mix everything. Simmer for another three minutes.
- Rice noodles: 100 g
- Tofu: 100 g
- Soy sauce: to taste
