Are you looking for something fresh, tasty and a little different for dinner? These rainbow almond noodles with tofu steaks are a delicious choice. You have crunchy and colorful vegetables, a rich and hazelnut vinaigrette and a crispy golden tofu – all gathering in a seriously satisfactory bowl.
You do not know if you like tofu, or even do you know what it is?
The tofu is a soft and soft soy -based block. It is made by soy milk by wrestling and pressing it in a solid form, much like the way the cheese is made.
In itself, it does not have much flavor, but that is what makes it so versatile. It absorbs all the seasoning or the sauce with which you cook it, which makes it an excellent protein based on plants for all kinds of dishes, sautés and currys with salads and noodle bowls.
Better still, the tofu is rich in plant proteins, low in saturated fats and a good source of iron, calcium and other essential nutrients. In addition, it is naturally low in calories and without cholesterol. Instant pot compliments.
Ingredients
For the bowl of noodles:
- 125 g rice noodles, dried
- 1 liter of water
- 350 g Organic ordinary tofu, cut into triangles + marked with a knife so that it can absorb the flavors of the marinade
- 1 medium -sized red onion, finely chopped
- 150 g carrot noodles, raw
- 150g zucchini noodles, raw
- 150g beet noodles, gross
- 2 rainbow carrots, shaved
- 4 radishes, finely sliced
- 1 clove of garlic, finely chopped
- 1 teaspoon of dried vegetable titles
For tofu marinade:
- 3 tablespoons of sesame oil
- 3 tablespoons of Tamari
- 2 tablespoons of brown rice vinegar
- 1 tablespoon of maple syrup
For almond butter sauce:
- 3 tablespoons of almond butter
- 3 tablespoons of lemon juice
- 2 tablespoons of Tamari
- 1 tablespoon
- 1 teaspoon of maple syrup
- 1⁄2 teaspoon of grated ginger
- Pinched salt
Serve:
- Spring onions, in thin slices
- Black, grilled sesame seeds
Method
- In a bowl, mix the marinade for the tofu and place the tofu slices in the marinade while you do the rest of the dish. This can also be made in advance and refrigerated overnight.
- Place the radishes in a bowl with a pinch of salt and a generous point of apple cider vinegar to make a quick pickle. Make the sauce by mixing all the ingredients in a food processor.
- Place the marinated tofu in the air fryer, leaving gaps between each room and bake 6 minutes at the top (204c). Return to 3 minutes.
- Place the water, red onions, garlic and dried vegetable broth in the instant pressure cooker, add rice noodles to the pot so that they are above onions and garlic but submerged in the liquid. Press the pressure cooker function and select 1 minute. Once the pot is finished 1 minute of cooking, let the steam free and immediately remove the lid. Add the carrot, beet and zucchini noodles to rice noodles. Return the cover for a few minutes, so vegetarian noodles are slightly steamed.
- Place rice noodles and vegetable noodles in a bowl, garnish with tofu steaks, shaved carrots, marinated radish, spring onions and black sesame seeds.
