Main and Side
Seared Tofu with Sesame Noodle Salad
Pan-seared tofu with a cold sesame rice noodle salad, only 10 minutes on the stove.
- Gluten-free
- Vegan
- Prep
- 15 min
- Cook
- 10 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 150 g rice noodles
- 1 l water
- 1 cucumber
- 1 carrot
- 2 spring onion
- 2 tbsp rice vinegar
- 3 tbsp gluten-free tamari
- 1 tbsp agave syrup
- 1 tbsp sesame oil
- 400 g tofu
- 2 tbsp sunflower oil
- 1 tbsp sesame seeds
Method
- Soak the noodles in boiling water for the time on the packet, drain and rinse in cold water.
- Cut the cucumber and carrot into matchsticks and slice the spring onions.
- Whisk the vinegar, half of the tamari, the agave and the sesame oil and toss with the noodles and vegetables.
- Pat the tofu dry and slice it; fry in the oil for 3–4 minutes per side, then add the rest of the tamari for 30 seconds.
- Serve the tofu beside the salad, sprinkled with sesame seeds.