

Turmeric Rice Noodle Salad with Tofu
20—30 MinThis 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.Organic 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.