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RECIPE
14 INGREDIENTS7 STEPS30MIN

Rice Noodle Bowl with Crispy Tofu

3.2
5 Ratings
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Hedi Hearts
My name is Hedi. I am a busy mum of two who is passionate about making and eating clean recipes, healthy food, running, the gym and music.
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Hello Spring! So nice to meet you again, I have missed you loads. I am celebrating your arrival with my Rice noodle bowl with crispy tofu. It’s fresh, colourful and light, just like you, my Spring.

30MIN

Total Cooking Time

14

Ingredients
Hedi Hearts
My name is Hedi. I am a busy mum of two who is passionate about making and eating clean recipes, healthy food, running, the gym and music.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1 pckg
Firm Tofu , cubed
1 pckg
(300 g)
Rice Noodles
1
Shallot , diced
1 handful
Stir-Fry Sauce
1/3 cup
Tamari Soy Sauce
1 Tbsp
Sweetener of Choice
2 Tbsp
1 Tbsp
Water
1 pinch
Crushed Red Pepper Flakes
1/4 tsp
Cayenne Pepper
Optional Toppings
to taste
Peanuts
Pepitas
to taste
to taste
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Directions

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Step 1
Preheat oven to 355 degrees F (180 degrees C).
Step 2
Place the Firm Tofu (1 pckg) on a baking tray and bake around 20 minutes until golden and crispy
Step 3
In the meantime, whisk together the Tamari Soy Sauce (1/3 cup) , Maple Syrup (1 Tbsp) , Apple Cider Vinegar (2 Tbsp) , Water (1 Tbsp) , Crushed Red Pepper Flakes (1 pinch) , and Cayenne Pepper (1/4 tsp) .
Step 4
In a pan, fry the Shallot (1) together with the Red Bell Pepper (1) .
Step 5
Add in the sauce and cook until the sauce starts to bubble, then quickly add in the Rice Noodles (1 pckg) and baked tofu
Step 6
Taste, adjust seasoning and fry for another minute or so, then remove from the heat and add in the Fresh Spinach (1 handful) .
Step 7
Serve with Peanuts (to taste) , Fresh Basil (to taste) , and a few squeezes of Limes (to taste) .

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