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Home Snelle rijstnoedels met pindasaus en krokante tofu

Quick Vegetarian Weeknight Asian 15 minutes Noodles

Don't feel like a long evening of cooking but want something tasty? These rice noodles with peanut sauce and crispy tofu are on the table in 15 minutes. You make the sauce in a bowl while the noodles cook and the tofu fries. It doesn't get any simpler.

x_ckl_recipe_markerQuick rice noodles with peanut sauce and crispy tofu Rice noodles with a creamy peanut sauce and crispy tofu: this is the ultimate quick weeknight meal. Ready in 15 minutes and so tasty you'll want to make it again. How to make quick rice noodles with peanut sauce and crispy tofu? Main course Asian 2 persons 5 min 15 min

Pat the tofu dry with kitchen paper and cut it into cubes of about 1.5 cm.
Heat a generous splash of sunflower oil in a frying pan over high heat. Fry the tofu for 4 to 5 minutes until golden brown and crispy all over. Sprinkle with a little salt and set aside.
Cook the rice noodles according to the package instructions (usually 3 to 4 minutes in boiling water). Drain and rinse briefly with cold water.
Meanwhile make the peanut sauce: in a bowl mix 4 tablespoons peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon honey and a splash of warm water until smooth. Add more water if the sauce is too thick.
Toss the noodles in the peanut sauce so everything is well coated.
Divide the noodles between deep plates, top with the crispy tofu and garnish with freshly chopped spring onions, a handful of grated carrot and, if desired, some chopped peanuts and fresh cilantro.
Serve immediately and enjoy.

Quick Vegetarian Weeknight Asian 15 minutes Noodles 250 g rice noodles (medium width) 300 g firm tofu (plain) 2 tablespoons sunflower oil Salt to taste 4 tablespoons peanut butter (plain) 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon sesame oil 1 teaspoon honey 2 to 4 tablespoons warm water 2 spring onions, finely chopped 1 carrot, grated Handful of chopped unsalted peanuts (optional) Fresh cilantro (optional) Frying pan Pot for noodles Mixing bowl Colander Cutting board Chef's knife Grater Colander colander Cooking Pot cooking-pot Mixing Bowl mixing-bowl Deep plates deep-plate Namture Acacia Cutting Board M - 28 x 18 cm - Wooden Prep & Serving Board Namture Snijplank Studio Tavola Deep Plates Sunny Summer ø 21 cm - 6 pieces Studio Tavola ["Deep plates"] Spicy chicken with cashew nuts and bok choy foodies-pittige-kip-met-cashewnoten-en-paksoi Spicy chicken teriyaki wok with cashew nuts foodies-pittige-kip-teriyaki-wok-met-cashewnoten Stir-fried steak strips with shiitake and bok choy foodies-roergebakken-biefstukreepjes-met-shiitake-en-bokchoy Gluten-free quinoa tabbouleh with pomegranate and mint foodies-glutenvrije-quinoa-tabbouleh-met-granaatappel-en-munt

Recipe

Quick rice noodles with peanut sauce and crispy tofu

Rice noodles with a creamy peanut sauce and crispy tofu: this is the ultimate quick weeknight meal. Ready in 15 minutes and so tasty you'll want to make it again.

Course	Main course
Kitchen	Asian
Servings	2 persons

Preparation time

Preparation time	5 min
Total	15 min

Equipment

Frying pan
Pot for noodles
Mixing bowl
Colander
Cutting board
Chef's knife
Grater

Ingredients

250 g rice noodles (medium width)
300 g firm tofu (plain)
2 tablespoons sunflower oil
Salt to taste
4 tablespoons peanut butter (plain)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon honey
2 to 4 tablespoons warm water
2 spring onions, finely chopped
1 carrot, grated
Handful of chopped unsalted peanuts (optional)
Fresh cilantro (optional)

How to make quick rice noodles with peanut sauce and crispy tofu?

Pat the tofu dry with kitchen paper and cut it into cubes of about 1.5 cm.
Heat a generous splash of sunflower oil in a frying pan over high heat. Fry the tofu for 4 to 5 minutes until golden brown and crispy all over. Sprinkle with a little salt and set aside.
Cook the rice noodles according to the package instructions (usually 3 to 4 minutes in boiling water). Drain and rinse briefly with cold water.
Meanwhile make the peanut sauce: in a bowl mix 4 tablespoons peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon honey and a splash of warm water until smooth. Add more water if the sauce is too thick.
Toss the noodles in the peanut sauce so everything is well coated.
Divide the noodles between deep plates, top with the crispy tofu and garnish with freshly chopped spring onions, a handful of grated carrot and, if desired, some chopped peanuts and fresh cilantro.
Serve immediately and enjoy.

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A good frying pan makes the difference when frying tofu. Preferably use a pan with a heavy base so the heat is distributed evenly. That way you get the crispy exterior that makes this dish so delicious.

Want this dish a bit spicy? Add a teaspoon of sambal or sriracha to the peanut sauce. You can also replace the tofu with cooked edamame for an even quicker version. Delicious to share at the table.

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