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Rice noodles with tofu and spinach

Rice noodles with tofu and spinach

Preparation time:
30 min
Difficulty level:

Nutritional values:

53 g
25 g
20 g


Garlic (fresh)Garlic (fresh)⅒ (0,25 g)
Ginger (fresh)Ginger (fresh) 4 g
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Coriander leaves (fresh)Coriander leaves (fresh) 1 Tablespoon
Rice noodles (raw)Rice noodles (raw) 50 g
Sesame, sesame seeds (roasted)Sesame, sesame seeds (roasted) ¼ Teaspoon
Soy sauce, soy sauceSoy sauce, soy sauce ¾ Teaspoon
Sesame oilSesame oil ½ Teaspoon
Spring onions, scallions (fresh)Spring onions, scallions (fresh)2 (92 g)
Chili pepper, hot pepper (fresh)Chili pepper, hot pepper (fresh)¼ (1,25 g)
Spinach, leaf spinach (fresh)Spinach, leaf spinach (fresh) 125 g
Smoked tofu, tofu (smoked)Smoked tofu, tofu (smoked) 100 g


Step 1:
Cook pasta according to package directions, drain and drain.
Step 2:
Meanwhile, wash the spinach and blanch in boiling salted water for 1 minute. Drain the water, rinse the spinach, squeeze and chop coarsely. Coriander wash, shake dry and chop finely. Wash the spring onions and cut into fine rings. Peel ginger and garlic and chop each finely. Wash chili pepper and chop finely as well. Tofu cut into slices.
Step 3:
Roast sesame seeds in a pan without fat until golden brown and then put on a plate.
Step 4:
Heat oil in pan and fry tofu slices in it for 1-2 minutes on each side at medium temperature until golden brown. Deglaze with the soy sauce and set aside.
Step 5:
In another frying pan, heat the remaining oil. Add chili, garlic and ginger and sauté briefly. Add the spinach, spring onions and rice noodles and fry for 1-2 minutes. Season to taste with the remaining soy sauce. Pour onto a plate, top with tofu slices and sprinkle with sesame seeds and cilantro

Macronutrient distribution:

The recipe Rice noodles with tofu and spinach is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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