Rice noodles with tofu and peanut chili sauce

The name of this recipe speaks for itself: we have a healthy, very healthy, vegetarian and vegan dish that I recommend to everyone. For those who have not tried tofu before or for those who do not know what tofu is, it is a higher source of calcium than milk and, in addition, it has such high levels of protein that it can be a substitute for meat and eggs. The taste is not exactly like that of meat, but if well seasoned, it can be a very good alternative to it some days of the week so as not to consume so much meat.

Ingredients

  • 60ml soy sauce
  • 80g chilli jam
  • 60ml lime juice
  • 35g chopped salted peanuts
  • 1 tablespoon ground coriander
  • 300 g diced tofu
  • 200 g mangetout
  • 175g broccoli, chopped
  • 200 g of boiled rice noodles
  • 1 cup coriander leaves
  • 1 bunch of basil leaves
  • 2 shallots or small onions, diced

Elaboration

  1. We mix the soybeans, chili jam, lime juice, peanuts and coriander. We booked.
  2. Heat the oil in a nonstick skillet or wok over high heat. Sauté the chopped onion and add the diced tofu and cook for about 3 minutes. Add the snow peas and broccoli and sauté an additional 3-4 minutes. Add the previously boiled rice noodles and half of the chili and peanut sauce, mixing well.
  3. To serve, divide into individual bowls and decorate with coriander leaves, basil and peanuts. We serve with the remaining sauce.

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