Magic Purple Noodles by @le.renard.et.les.raisins

20 min

2 servings

🥬

1

Red cabbage

🍚

2

Rice noodles

🍋

Lemon juice

🫗

Toasted sesame oil

🫘

200 g

Tofu

🌽

3 tbsp

Cornstarch

🧂

0.5 tsp

Salt

🍛

1 tsp

Curry powder

🫗

Cooking oil

🥕

Vegetables

🌿

Fresh herb

🌱

Sesame seeds

🥜

Roasted peanuts

  1. Cut
    • Red cabbage
    • Salt

    Cut the red cabbage into pieces and cook it in a saucepan of salted boiling water for 15 minutes.

  2. Drain
    • Red cabbage

    Drain the cabbage well and keep the cooking water.

  3. Boil
    • Rice noodles

    Bring the cooking water to a boil, turn off the heat, and add the noodles.

  4. Rest
    • Rice noodles

    Let the noodles rest for 5 minutes or until cooked.

  5. Drain
    • Rice noodles

    Drain the noodles.

  6. Place
    • Tofu
    • Cornstarch
    • Salt

    Place the drained tofu cut into triangles in an airtight container with cornstarch, salt, and curry powder.

  7. Shake
    • Tofu
    • Cornstarch
    • Salt

    Shake the closed container gently until each tofu triangle is coated with cornstarch.

  8. Pour
    • Cooking oil

    Pour a generous drizzle of cooking oil into a frying pan and heat over medium-high heat.

  9. Add
    • Tofu
    • Cooking oil

    When the oil is hot, add the tofu and grill for 2 to 3 minutes until golden.

  10. Cook
    • Tofu

    Turn the tofu and cook again until golden and crispy.

  11. Divide
    • Rice noodles
    • Lemon juice

    Divide the noodles into two equal portions and mix one portion with lemon juice.

  12. Serve
    • Grated vegetables
    • Fresh herb
    • Sesame seeds

    Serve with grated vegetables, a chopped fresh herb, and optionally sesame seeds or crushed roasted peanuts.

Magic Purple Noodles by @le.renard.et.les.raisins

20 min

2 servings

🥬

1

Red cabbage

🍚

2

Rice noodles

🍋

Lemon juice

🫗

Toasted sesame oil

🫘

200 g

Tofu

🌽

3 tbsp

Cornstarch

🧂

0.5 tsp

Salt

🍛

1 tsp

Curry powder

🫗

Cooking oil

🥕

Vegetables

🌿

Fresh herb

🌱

Sesame seeds

🥜

Roasted peanuts

Preparation Steps

  1. Step 1/12

    Cut the red cabbage into pieces and cook it in a saucepan of salted boiling water for 15 minutes.

    🥬Red cabbage
    🧂Salt
    🔪Knife
    🪵Cutting board
    🍲Saucepan

  2. Step 2/12

    Drain the cabbage well and keep the cooking water.

    🥬Red cabbage
    🧺Colander
    🍲Saucepan

  3. Step 3/12

    Bring the cooking water to a boil, turn off the heat, and add the noodles.

    🍚Rice noodles
    🍲Saucepan

  4. Step 4/12

    Let the noodles rest for 5 minutes or until cooked.

    🍚Rice noodles

  5. Step 5/12

    Drain the noodles.

    🍚Rice noodles
    🧺Colander

  6. Step 6/12

    Place the drained tofu cut into triangles in an airtight container with cornstarch, salt, and curry powder.

    🫘Tofu
    🌽Cornstarch
    🧂Salt
    🍛Curry powder
    🫙Airtight container
    🔪Knife

  7. Step 7/12

    Shake the closed container gently until each tofu triangle is coated with cornstarch.

    🫘Tofu
    🌽Cornstarch
    🧂Salt
    🍛Curry powder
    🫙Airtight container

  8. Step 8/12

    Pour a generous drizzle of cooking oil into a frying pan and heat over medium-high heat.

    🫗Cooking oil
    🍳Frying pan

  9. Step 9/12

    When the oil is hot, add the tofu and grill for 2 to 3 minutes until golden.

    🫘Tofu
    🫗Cooking oil
    🍳Frying pan

  10. Step 10/12

    Turn the tofu and cook again until golden and crispy.

    🫘Tofu
    🍳Frying pan

  11. Step 11/12

    Divide the noodles into two equal portions and mix one portion with lemon juice.

    🍚Rice noodles
    🍋Lemon juice

  12. Step 12/12

    Serve with grated vegetables, a chopped fresh herb, and optionally sesame seeds or crushed roasted peanuts.

    🥕Grated vegetables
    🌿Fresh herb
    🌱Sesame seeds
    🥜Roasted peanuts

Composition

Ingredients

Types

Vegetables, Grains, Fruits, Oils, Soy, Protein, Starch, Spices, Herbs, Seeds, Nuts

Ingredients

Red cabbage, Rice noodles, Lemon juice, Toasted sesame oil, Tofu, Cornstarch, Salt, Curry powder, Cooking oil, Vegetables, Fresh herb, Sesame seeds, Roasted peanuts

Notes

Red cabbage (piece), Rice noodles (or mung bean noodles, nests), Lemon juice (a drizzle), Toasted sesame oil (or roasted peanut oil), Tofu (semi-firm or firm), Cornstarch (or another starch), Cooking oil (a generous drizzle), Vegetables (of choice, for serving, grated), Fresh herb (chopped, for serving), Sesame seeds (optional, for serving), Roasted peanuts (optional and crushed, for serving)

Allergens

Sesame, Soy, Peanuts, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Sugar-Free

Calories

420 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 52g, Fat: 15g, Fiber: 5g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 3mg, Potassium: 350mg, Sodium: 480mg

Vitamins

Vitamin C: 45mg, Vitamin K: 25µg, Vitamin B6: 0.2mg

Preparation

Time Information

Cooking

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Saucepan, Knife, Cutting board, Airtight container, Frying pan, Colander

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Kids Activity

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French, Asian

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Tender, Chewy

Flavors

Citrusy, Savory, Curry-spiced, Sesame-nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

cooked tofu and noodles : 2 days (in an airtight container,store tofu and noodles separately from fresh toppings for best texture,reheat tofu in a pan to restore crispiness)