Crispy Tofu Rice Noodle Salad by Lauren Jantzen
Crispy tofu, boiled eggs, crunchy veggies, and a creamy satay dressing in a balanced, easy-to-prepare rice noodle salad. Perfect for busy gals!
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Cooking tools:
- Air fryer
- Tofu press
- Grater
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Whisk
- Spoon
- Airtight container
Ingredients
- 200 grams Rice Noodles
- 250 grams Tofu
- 8 whole Eggs
- 2 cups Edamame (Soybeans)
- 1 whole Carrots
- 1 whole Cucumber
- 1/2 bunch Cilantro
- 1/4 cup Green Onion (Scallion)
- 1/2 Tbsp Soy Sauce
- 1/4 Tbsp Sesame Oil
- 1/4 tsp Honey
- 1/2 tsp Garlic
- 1 tsp Cornstarch
- 1 Tbsp Peanut Butter Powder
- 1 Tbsp Water
- 1 tsp Soy Sauce
- 1 tsp Lime Juice
- 1/2 tsp Sesame Oil
- 1 tsp Honey
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