Tofu & rice noodle salad with lime-tamari dressing
A lunch for one: 520 kcal with 27 g of protein, 63 g of carbs and 21 g of fat, ready in 25 min.
- 25 min
- Lunch · 1 serving
- Asian
- 520 kcal
Nutrition per serving
520 kcalEnergy: 20% protein, 46% carbs, 34% fat
- 27 gProtein
- 63 gCarbs
- 21 gFat
Fiber 10 gSugar 11 gSodium 930 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Soy, Sesame
Ingredients
For one serving.
- Rice noodles, cooked150 g
- Firm tofu120 g
- Carrot½ (60 g)
- Cucumber½ (80 g)
- Red cabbage60 g
- Fresh mint5 g
- Cilantro10 g
- Tamari (gluten-free soy)1 tbsp
- Lime juice2 tbsp
- Sesame oil1 tsp
- Sunflower oil1 tsp
- Maple syrup1 tsp
- Chili flakes½ tsp
Method
- Pat the tofu dry, cube it and fry it in the sunflower oil for 8 minutes, turning, until golden.
- Boil the rice noodles as the pack says, about 5 minutes; rinse under cold water and drain.
- Cut carrot and cucumber into matchsticks and shred the cabbage; whisk tamari, lime juice, sesame oil, maple syrup and chili.
- Toss noodles, vegetables, herbs and dressing, and top with the tofu.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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