This blog post has been in the pipeline for way too long, please excuse the silence here. A lot has been going on, both professionally as well as in my private life. But I feel that this is the revival of my blog activities, and from now on I’ll go back to sharing recipes with you again on a regular basis. Having said that, there will be another Asian-inspired recipe coming to the blog later this week – but you can never have enough recipes for rice noodle salads, soy-glazed tofu and peanut sauce, can you? There you go: Today’s recipe is a glass noodle salad with peanut sauce and marinated smoked tofu.
The glass noodle salad with peanut sauce and marinated smoked tofu is another recipe from my recipe series for Florette Deutschland, using their brand new salad mixture “Inspiration Thai-Bowl”. You can find the recipe on Florette’s website, too.
I’ll talk to you again later this week, right now it’s too hot to even type another word on my laptop!
Enjoy your glass noodle salad!
Glass noodle salad with peanut sauce and marinated smoked tofu
For two servings.
For the peanut sauce:
2 tbsp crunchy peanut butter
1/2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp maple syrup
Juice of 1 lime
1 small red chili
Salt and black pepper, freshly ground
For the salad:
125 g glass noodles
175 g smoked tofu
2 tbsp soy sauce
1 handful coriander
1 bag „Florette Inspiration Thai-Bowl“
Sesame oil, to fry
1 tbsp salted peanuts, roughly chopped
For the sauce mix peanut butter with rice vinegar, sesame oil, maple syrup and lime juice. Deseed and finely chop the chili. Stir chili into the sauce, season with salt and pepper to taste.
Soak the glass noodles in boiling water, drain.
Slice tofu, place tofu on a deep plate and cover in soy sauce. Allow tofu to marinate for 5 minutes.
Peel the mango and cut it into bite-sized cubes.
Wash the cucumber, cut it in halves lengthwise and remove the seeds. Cut cucumber in halfmoon-shaped slices.
Wash and grate carrot (or slice or cut with a spiraliser).
Wash and spin-dry coriander.
Arrange glass noodles, mango, cucumber, carrot, Florette „Inspiration Thai-Bowl“ salad mix and coriander on two bowls. Drizzle the peanut sauce over the salad.
Heat oil in a medium pan. Fry tofu from both sides until crispy. Add tofu to the two salad bowls and sprinkle with salted peanuts. Serve immediately.
Dieser Post ist auch verfügbar auf: DE