Tofu and rice noodle pan

Name: Tofu and rice noodle pan
Total time: 27 min
Yield: 1 servings
Ingredients: 200 g Tofu; 80 g Rice noodles; 61 g Carrot; 80 g Bok choy; 10 g Sesame oil; 16 g Tamari (gluten-free soy sauce); 6 g Fresh ginger; 15 g Spring onion (green tops)

Dinner gain vegan gluten-free

27 min

Medium

Servings 0

Nutrition (Per serving)

0Calories

0 gProtein

0 gCarbohydrate

0 gFat

0 gFibre

Total for 0: 0 Calories . 0 g Protein

Ingredients

Instructions

Soak or cook the rice noodles according to the packet, then drain and set aside.
Fry the pressed tofu cubes in the sesame oil over medium-high heat until golden, about 7 minutes.
Add the carrot, bok choy and grated ginger and stir-fry 3 minutes until just tender.
Toss in the drained noodles and the tamari, heat through and finish with the spring onion greens.

Nutrition facts

Per serving

Energy0 Calories

Fat0 g

Carbohydrate0 g

of which sugars0 g

Fibre0 g

Protein0 g

Salt0 g

Potassium0 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Zinc0 mg

Vitamin C0 mg

Vitamin D0 µg

Vitamin B120 µg

Folate0 µg

A plant-only diet needs a reliable B12 source and often added vitamin D.

Nutrition values are approximate and depend on exact ingredients and portions. General wellness information, not medical or dietary advice. Check allergens against the products you use.