Prep time: Cook time: 20Total time: 25
Author: Eleni Karatzia Cuisine: Vegan, Asian Course: Main Servings: 4 Main
2 tbsp coconut oil
1 onion, chopped
3 garlic cloves, minced
1 tbsp ginger, grated
400 g (1 block) tofu, cubed
1 1/2 cup shelled edamame
3 cups napa cabbage
400 g rice noodles
4 tbsp soy sauce
2 tbsp heaped peanut butter
2 tbsp maple syrup
2 tbsp rice vinegar
2 tbsp sesame oil
1/2 tsp cayenne pepper
2 tbsp sesame seeds (optional)
Spring onion, chopped (optional)
1. Soak noodles in boiling water for about 6-10 minutes according to the package's instructions (Check notes for more detailed instructions). When cooked drain.
2. Whisk together the sauce ingredients and set aside.
3. Heat 1 tbsp of oil in a large skillet over medium heat. Add the tofu and stir-fry for 6-8 minutes until golden brown. Set aside.
4. Add 1 tbsp coconut oil and toss in the onion. Cook for 3 minutes, then add the garlic and ginger for 30 seconds. Add cabbage and stir-fry for 1 more minute.
5. Toss in the edamame and cook for 2-3 minutes until the edamame is heated through.
6. Combine the noodles, the vegetables and the tofu and stir in the sauce. Cook for another 2 minutes.
7. Serve immediately and garnish with spring onion, sesame seeds and season with black pepper, if desired.
*Noodle preparation: Bring a large amount of water to a rolling boil. Put the rice noodles in a large heat resistant bowl and pour the boiling water until the noodles are completely covered with water. Every minute or two, give them a stir to help loosen them up. When limp, taste to check if they are cooked. They usually need 6-10 minutes depending on the thickness of the rice noodles. Be careful because if they overcook, they’ll be mushy. When cooked, drain them.
Here's a breakdown of the nutrition information. Hope you find it helpful!
Serving size: 1/4 recipe Calories: 555 Fat: 29.8 g Saturated fat: 9.1 g Cholesterol: 0 mg Sodium: 576 mg Carbohydrates: 50 g Dietary Fiber: 8 g Sugar: 10 g Protein: 29 g