Rice noodle bowl with crispy tofu and plum sauce

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This is the name of the dish we have chosen for you; Rice noodle bowl with crispy tofu and plum sauce

Oh hello, rice noodle bowl. You look like the perfect weeknight dinner. Loose-light rice noodles, crispy tofu, fresh vegetables and an easy peasy and super-fast plum sauce? Oh yes, that definitely gives me bonus points.

I do not want to claim that I used to love Peking Duck. In fact, I was extremely happy when I was allowed to spoon down the sauce from my parents’ plate. The duck did not matter to me then. So, purely culinary. At elementary school age, unfortunately, I had not yet understood the connection between the court and the birds queuing up on the pond.

Anyway, the sauce was awesome, which is why every single week I’ve been trying to make Mum and Paps through strategically planned whining to spend their well-earned rest on Saturday night with our regular Chinese. Lucky for me: That has worked relatively often. These evenings have probably shaped my everlasting love for Asian cuisine.

But that was finally over. The store closed, I was literally stupid and found myself robbed of my weekend plans. At single-digit age, I had no ambitions in the kitchen – a pity – and so the plum sauce somehow fell into oblivion.

Let’s go a little bit into the “here and now” and ask ourselves if there is something like fate. Because even if the described memories have burned lively in the cerebral cortex, the Jieper did not respond to this damn good plum sauce until after the request in the Inbox fluttered, if we do not want to create a recipe with the well-known California prunes.

“The wrinkled fruits are the perfect basis for a plum sauce”. I thought so and was right. Something of. Now not only because of the taste, but also for completely practical reasons.

Plums are in summer in this country just in the summer. The Californian prunes, however, are – logically – dried and preserved and therefore the highest quality fruit ripened under the Californian dream sun are available all year round. And everywhere. Not only good tasting, they can also do something, the things!

But first researched and I realize: The recipe for this one Chinese plum sauce does not exist. On the contrary. The Internet spits out more results than there are bikes in Shanghai.

What the vast majority have in common: The base consists of fresh plums (the problem we have already discussed) and it comes in a pile of sugar. And at that point I get off. I enjoy the sweetness of the plums, because I do not care about the authenticity.

I want a fruity-sweet plum sauce. But also with a certain spiciness of the five-spice mixture, a little chili and a hint of acidity. And if I tell you now that it’s done in five minutes? I would say bomb combi. And just now, in March, after licking fresh stuff in a bowl, it is being celebrated in a delicious bowl of crunchy vegetables, soft rice noodles and crispy roasted tofu.

So get your hands on the chopsticks and please do not blame me if I messed up a lot of the other dipping sauces. This plum sauce is just damn delicious.

 To pressPreparation 10 minutes Preparation 10 minutes Total 20 minutes

For the bowl

  • 80 g Rettich
  • EL Rote Bete-Saft
  • tablespoons of vinegar
  • 120 g Reisnudeln
  • 50 g Erdnüsse
  • EL Sesame
  • 200 g Tofu
  • toes of garlic
  • l of ginger chopped
  • Karotte
  • 1/4 Salatgurke
  • 1/2 Jalapeño
  • spring onion
  • 1/4 Bottom Coriander
  • EL Erdnussöl
  • 1 Limette
  1. Slice the radish, mix with beetroot juice and 3 tablespoons of vinegar and set aside.

  2. Cook rice noodles according to package instructions. Roast peanuts and sesame in a hot pan for 3 minutes, stirring frequently.

  3. For the sauce, puree all ingredients together with 75 ml of water.

  4. Cut the tofu into 2 cm cubes, finely chop the ginger and garlic.

  5. Put oil in a hot pan. Fry the tofu on medium heat for 10 minutes until crispy. After 5 minutes, add garlic and ginger, stirring occasionally. Douse with plum sauce and leave to stew for 2 minutes.

  6. Carrot with a vegetable peeler into fine strips. Cut cucumber, jalapeño and spring onion into thin slices. Coarse the coriander.

  7. Split rice noodles on bowls. Arrange radish, vegetables and tofu on top, top with scallions, cilantro, peanuts and sesame and serve with lime slices

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