Ingredients
Scale
For the tofu
- 200 g/7 oz firm tofu (preferably pressed out)
- 1/3 cup of soy sauce
- 1/4 cup of rice vinegar
- 1/4 cup of water
- 2 cloves of garlic, minced
- 2 tbsp dried algae (for example nori or kelp)
- 1 tsp Sriracha or other hot sauce
- 1 tsp fresh, grated ginger
- 1 tsp maple syrup
- 1 tsp red pepper flakes
For the base
- 100 g/3.5 oz rice noodles
- 2 carrots
- 1 small sweet potato
- 1 cup of snow peas
- 1 cup of asparagus
- 1 cup of sliced cucumber
- 1 cup of edamame (fresh or frozen)
- 3 scallions
- handful of Thai basil
- 2 tbsp toasted sesame seeds
Instructions
Tofu
- In a bowl whisk together soy sauce, vinegar, water, garlic, algae, hot sauce, ginger, maple syrup and red pepper flakes.
- Cut tofu into 2 cm/1 inch dices, and add to marinade. Gently mix to coat evenly. Marinate tofu for a minimum of 30 minutes, or overnight.
Noodles and veggies
- Prepare rice noodles according to package instructions. Drain and set aside.
- Cook edamame according to package instructions. Let cool.
- Slice carrots thinly (I like to use a vegetable peeler for this), slice cucumber, sweet potato and scallions. I usually prefer to keep my veggies raw, but if you like you can steam asparagus and sweet potatoes.
Assembly
- Divide rice noodles and vegetables between 2-3 bowls. Top with tofu and drizzle with the marinade. Sprinkle with sesame seeds. Enjoy!
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Salad, Main
- Cuisine: Vegan