Turmeric Rice Noodle Salad with Tofu
20—30 Min
This Asian rice noodle salad with turmeric and tasty fried, spicy, diced tofu is perfect for parties. Whether you are the host or a guest, this dish is sure to impress! The mildly smoky, slightly bitter flavor of the cayenne pepper is the perfect accompaniment to the fried tofu.
- 🥗salad
- 🍲starter
- 🍣asian
- 🌱vegan
- 🥒vegetarian
- 🥬cabbage & kale
- 🌶paprika
- 🍝pasta
- tofu
- 🍋zitrusfruits
- 🏃♂️Fitness
- 🏋🏽New Year’s Resolution
- 🎉Party
- 🚀Quick dishes
- 🌷Spring
Ingredients 2 Portions
For the salad
- 100 gRice noodles
- 4 pieceCabbage leaves, blanched
- 2 Scallions
- 1 Red pointed pepper
- 150 gTofu
- 3 tbsp.Sesame oil
- 1 tsp.Sesame seeds
- 1 tsp.Cayenne Pepper, Ground
- Juice of half a lemon
For the dressing
- 2 tbsp.Sesame oil
- 2 tbsp.Agave syrup
- 2 tbsp.Soy sauce
- 1 tsp.Ginger, Ground
- 1 tsp.Turmeric, Ground
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
- Juice of a lemon
- Juice of an orange
Preparation
- 1
To make the salad: Cook the rice noodles according to the instructions on the packaging. Cut the blanched cabbage leaves into strips. Cut the scallions and pointed pepper into bite-sized pieces.
- 2
Mix the vegetables with the rice noodles. Heat the sesame oil in a pan. Dice the tofu and sear in the sesame oil until golden brown.
- 3
Mix the sesame seeds with the ground cayenne pepper and lemon juice and allow to infuse for a short time.
- 4
To make the dressing: Mix all the wet ingredients with ground ginger, ground turmeric, sea salt and ground pepper from the mill.
- 5
Pour the dressing over the salad, serve with the tofu pieces and enjoy.