Vietnamese Style Noodle Bowls with Sticky Tofu
Light and refreshing, with a hefty dose of plant-based protein from the sticky tofu and edamame, this vibrant salad bowl makes a perfect lunch or dinner on a hot summer’s day. Try serving this bowl...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thedoctorskitchen.com.
Cooking tools:
- Skillet
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Peeler
- Spatula
- Serving bowl
- Spoon
- Measuring spoon
Ingredients
- garlic cloves finely grated
- chinese 5 spice
- soy sauce
- maple syrup
- tomato puree
- sesame oil
- extra firm tofu drained and chopped into 2cm pieces
- rice noodles
- olive oil
- water
- lime juiced
- fish sauce
- red chilli deseeded and finely chopped, optional
- baby gem lettuce
- edamame (frozen) defrosted
- cucumber peeled into ribbons
- coriander
- peanuts roughly chopped toasted
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