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Rice Noodle Bowls with Crispy Tofu

www.eatliverun.com
  • minutes
  • Serves

INGREDIENTS

2

red bell pepper, very thinly sliced

1

small head green cabbage, thinly sliced

2

cucumbers, sliced into half-moons

1

box rice noodles

3

green onions, minced

16 oz

extra firm tofu, sliced into small triangles

1/2 cup

cornstarch

1 tsp

salt

1 tbsp

oil

roasted peanuts, roughly chopped

fresh mint, minced

fresh cilantro, minced

bean sprouts (about a handful per bowl)

for sauce—

1/2 cup

soy sauce

1 tbsp

fish sauce

1/4 cup

warm water

2 tsp

sesame oil

2 tbsp

fresh minced ginger

2 tsp

sriracha

2 tbsp

maple syrup