BROWN RICE VERMICELLI NOODLES SALAD WITH A PEANUT BUTTER SAUCE

This salad has so many flavors and it’s light and healthy. It can be eaten warm or cold and you can adapt the recipe using the vegetables you have at hand.

 

The end result is a colorful and wholesome dish, which is full of nutrition.

 

 

INGREDIENTS (makes 2 servings)

 

1/2 pack (approx.) brown rice vermicelli noodles

1 carrot, julienne

1/2 red pepper, julienne

1/2 firm tofu, sliced

Soy sauce

Coconut oil

1 lemon, juiced

1 small piece of ginger, grated

1 garlic clove, chopped

1/2 tsp tapioca starch

Spices of choice: I used garlic powder, hot paprika, salt and pepper

 

 

Peanut Butter Dressing:

2 tsp The Butternut Co unsweetened peanut butter

1 lemon, juiced

1 small piece of ginger, grated

1 garlic clove, chopped

1/4 tsp maple syrup, add more if desired

Water, if needed

Toppings: Pickled onion, raw peanuts and fresh coriander

 

METHOD

 

1.  Press the tofu to release extra liquid and cut into cubes.

2.  Make the marinade: Whisk together soy sauce, lemon juice, ginger grated garlic powder and hot paprika.

3.  Marinate the tofu for at least 30 minutes in the refrigerator.

4.  Add tapioca starch; mix it well with your hands until it’s well coated over the marinated tofu.

5.  Bake the tofu in a preheat oven (180C) until it’s golden and crispy, flipping to cook evenly.

6.  Soak the noodles in room temperature water for 5 minutes.

7.  Drain and sauté on a low flame with a small amount of coconut oil and a splash of soy sauce.

8.  Next sauté the carrot and red pepper with a small amount of coconut oil, a splash of soy sauce and garlic powder. Add water if needed. Avoid overcooking.

9.  In a medium size bowl stir in all the ingredients for the peanut butter dressing. Mix well. Add water if needed to reach your desired consistency. Taste and adjust seasoning if needed.

10.Assemble the salad in a bowl or plate. Add the noodles to the base and top with vegetables, baked tofu, dressing and toppings.

 

 

Recipe notes:

1. My trick for pickled red onions is – 1 part lemon juice or rice vinegar or apple cider vinegar mixed with 1 part water. Add a pinch of salt and sugar and let it sit for a few hours.

2. Bean sprouts go very well with this recipe. I couldn’t get my hands on any today but make sure to add them if you can.

 

Rosina Alessi is a health coach and plant based chef. Find her @healthivism_byrosina

Leave a Reply

Your email address will not be published. Required fields are marked *

Get more stuff like this
in your inbox

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.

× Chat on WhatsApp