Are you ready to tantalize your taste buds with a dish that’s not only bursting with flavor but also incredibly easy to make? Dive into the world of Asian cuisine with our Crispy Vegan Tofu Noodles with Pickled Cucumbers! This delightful recipe combines the perfect crunch of golden tofu, the satisfying chew of rice noodles, and the refreshing zing of pickled cucumbers, all in just 35 minutes. Whether you're a seasoned vegan or simply looking to add more plant-based meals to your repertoire, this dish promises to be a hit at your dinner table. Get ready to impress your friends and family with a meal that’s as nutritious as it is delicious!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 200g firm tofu
- 200g rice noodles
- 1 cucumber
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 green onions
- Sesame seeds for garnish
Instructions
- Drain the tofu and press it between paper towels or a clean kitchen towel to remove excess moisture. Cut the tofu into 1-inch cubes.
- Prepare the pickled cucumbers by thinly slicing the cucumber. In a small bowl, mix rice vinegar, sugar, and a pinch of salt. Toss the cucumber slices in this mixture and set aside to marinate for 15 minutes.
- Heat sesame oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook until all sides are golden brown and crispy, about 5-7 minutes, turning occasionally.
- While the tofu is cooking, prepare the rice noodles according to package instructions. Typically, this involves soaking in hot water for 5-7 minutes until they become tender.
- Drain the noodles and rinse with cold water to prevent sticking. Toss the noodles with soy sauce to add flavor.
- Once the tofu is crispy, add the seasoned noodles to the skillet and gently toss to combine, allowing the noodles to get slightly crisp edges.
- Transfer the noodles and tofu to serving plates. Top with the pickled cucumber slices.
- Garnish with finely chopped green onions and a sprinkle of sesame seeds.
- Serve hot and enjoy your crispy vegan tofu noodles with pickled cucumbers!
Tips
- Pressing the Tofu: For the crispiest tofu, make sure to press it well to remove excess moisture. The drier the tofu, the better it will crisp up in the skillet!
- Pickling Time: Allow the cucumbers to marinate for at least 15 minutes to enhance their flavor. For a more intense taste, let them sit longer in the vinegar mixture.
- Cooking the Noodles: Follow the package instructions for the rice noodles carefully. Over-soaking can lead to mushy noodles, so keep an eye on them!
- High Heat for Crispiness: When cooking the tofu, make sure your skillet is hot enough. This will help achieve that golden-brown, crispy texture.
- Garnish for Flavor: Don’t skip the green onions and sesame seeds! They add a burst of flavor and a beautiful presentation to your dish.
- Customize Your Veggies: Feel free to add other vegetables to the noodles, such as bell peppers or carrots, for extra color and nutrition.
- Serving Suggestions: This dish pairs wonderfully with a side of steamed broccoli or a light salad for a complete meal.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 20g
Fat: 15g
Saturated Fat: g
Cholesterol: 0mg
