Ingredients

The following ingredients have 4 Servings
  • 7 ounces brown rice vermicelli noodles (200 g)
  • 1 1/3 cups julienned red cabbage (115 g)
  • 1/2 cup frozen peas (60 g)
  • 1/2 julienned red bell pepper
  • 8 ounces firm tofu, cubed (225 g)
  • 1/2 cup water (125 ml)
  • 3 tbsp agave syrup
  • 2 tbsp tamari or soy sauce
  • 1 tbsp garlic powder
  • 1 tbsp curry powder
  • 1 tsp ginger powder
  • Sriracha to taste (optional)
  • The juice of one lime
  • Chopped fresh cilantro and peanuts for garnish (optional)

Instruction

  • Cook the noodles according to package directions. Drain and rinse them and set aside.
  • In the meanwhile, steam the veggies (red cabbage, peas and red bell pepper) for about 5 minutes. You can also boil or sauté them using water or oil.
  • Cook the tofu in a frying pan or a wok until golden brown. We didn't add any oil, but it's up to you.
  • Mix the rest of the ingredients (except the lime juice) in a bowl to make the sauce.
  • Place the noodles, veggies and tofu in the frying pan or wok. Add the sauce, stir and cook over medium-high heat for about 5 minutes, stirring frequently. Add more water if needed. You can also add some fat if you want like tahini or oil.
  • Remove from the heat, add the lime juice and stir.
  • Serve with some cilantro and peanuts on top (optional).
  • Keep them in a sealed container in the fridge for up to 4 days.