Rice noodles with spring vegetables and tofu (vegan) - photo 1
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Rice noodles with spring vegetables and tofu (vegan)

Pikantne Vegan dishes Main Dishes 30 min Easy 50 wyświetleń ~33.92 PLN * - (0)
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Description

Aromatic, light dish inspired by Asian cuisine, adapted to Polish spring: crunchy asparagus and young carrots combine with delicate tofu and rice noodles. The sauce made from soy sauce, fresh ginger, and lime juice adds acidity and freshness. It's a quick, colorful lunch or dinner, perfect for days when we want to eat vegetable-rich and filling meals. Serve with toasted sesame seeds and optional chili sauce for heat; it pairs well with a young cabbage salad or pickles. Visually, the dish attracts with the green of the asparagus, the orange of the carrots, and the red of the bell pepper.

Ingredients Used

Ingredients (15)

Servings:
2
  • Rice noodles 200 g
  • Tofu 250 g
  • Asparagus 200 g
  • Carrot 1.5 szt. (~120 g)
  • Red bell pepper 0.8 szt. (~150 g)
  • Spring onion 1.6 pęczki (~80 g)
  • Garlic 2 ząbki (~10 g)
  • Soy sauce 60 ml
  • Rapeseed oil 30 g
  • Lime 0.8 szt. (~40 g)
  • 🌿 Przyprawy
  • Ginger 15 g
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Toasted sesame seeds 10 g
  • Chili sauce 15 g
💰 Szacowany koszt dania: ~33.92 PLN (16.96 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetables and tofu

1

Prepare all the ingredients before frying (mise en place). Wash the asparagus, snap off the woody ends (hold the asparagus spear between your fingers and bend — the natural breaking point will indicate what to discard). Cut the spears into pieces 3–4 cm long; slice thicker spears lengthwise. Peel the carrot and julienne it or cut it into thin strips about 3–4 mm thick. Clean the bell pepper of seeds and cut it into thin strips. Slice the spring onion diagonally, separating the white parts from the green. Drain the tofu: wrap it in a paper towel, place a weight (e.g., a plate) on it for 10 minutes, then cut it into cubes 1.5–2 cm.

Ingredients: asparagus, Carrot, Red bell pepper, Spring onion, Tofu
Use a cutting board and a sharp knife. A plate and a can will be useful for pressing the tofu. Well-drained tofu will brown better.

Sauce

2

Prepare the sauce in a small bowl: pour in the soy sauce (60 ml), add grated or finely chopped ginger (15 g), squeeze the juice from half a lime (about 20 g), and mix thoroughly with a fork. Taste it – the sauce should be salty-sour with a slight spiciness from the ginger. If it's too salty, add 1 tablespoon of water.

Ingredients: Soy sauce, Ginger, Lime
Use a microplane for the ginger or chop it finely with a knife. A small bowl and a teaspoon will be enough.

Pasta

3

Boil a large pot of water. Turn off the heat and pour the rice noodles (200 g) with boiling water so that they are completely covered. Leave according to the package instructions, usually 5–8 minutes, stirring every 2 minutes to prevent sticking. The noodles should be soft but firm ("al dente"). Drain in a colander and rinse with cold water to stop the cooking process and prevent sticking.

Ingredients: Rice noodles
Use a colander and a large bowl of cold water for rinsing. Do not cook the pasta longer than indicated — it will become mushy.

Frying tofu

4

Heat a large skillet or wok over medium-high heat. Pour in the canola oil (30 g) and wait 30–45 seconds until it slightly heats up. Add the tofu cubes in a single layer and fry without stirring for 2–3 minutes until the bottom is browned. Flip the cubes and fry for another 2–3 minutes until all sides are golden. Remove the tofu to a plate and set aside.

Ingredients: Rapeseed oil, Tofu
The best is a pan with a diameter of 26–30 cm or a wok. Use a spatula to turn the tofu. Do not overcrowd the pan — tofu browns better in a single layer.

Frying vegetables

5

In the same pan (after the tofu), optionally add 1 teaspoon of oil, then add the white parts of the spring onion and garlic (10 g chopped) as well as grated ginger (if any is left). Sauté for 30–45 seconds until the garlic is fragrant but not burnt. Add the carrot and sauté for 2 minutes, stirring. Add the asparagus and bell pepper, sauté for 3–4 minutes until the vegetables are tender-crisp (they should retain their color and slight crunch).

Ingredients: Spring onion, Garlic, Carrot, asparagus, Red bell pepper, Rapeseed oil
Use a spatula or tongs. Sauté quickly over medium-high heat so the vegetables don't release too much juice.

Combining the ingredients

6

Add the drained rice noodles and the fried tofu to the pan with vegetables. Pour in the prepared soy sauce with ginger and lime juice. Stir vigorously for 1–2 minutes, until the noodles absorb some of the sauce and all the ingredients combine. Season with salt (2 g) and pepper (1 g) to taste. Taste and if necessary, add a tablespoon of soy sauce or a few drops of lime juice.

Ingredients: Rice noodles, Tofu, Soy sauce, Salt, Black pepper, Lime
Use two spatulas or tongs to mix the pasta well with the vegetables. Stir gently to avoid breaking the pasta.

Finishing and serving

7

Transfer the dish to plates. Sprinkle with toasted sesame (10 g) and chopped green onion tops (green parts of spring onions). Serve with a lime half for squeezing. If you like it spicy, add chili sauce (15 g) separately for seasoning.

Ingredients: Toasted sesame seeds, Spring onion, chili sauce, Lime
Use nice, flat plates for serving. Additionally, you can add fresh herbs (e.g. cilantro) if available.

Cleaning up after cooking

8

Wash the dishes immediately after cooking: soak the pan in warm soapy water, wash the knife and cutting board separately. Soy sauce residue comes off more easily under warm water.

Use a sponge with a soft side for non-stick pans to avoid damaging the coating.

Fun Fact

💡

Rice noodles are popular in many Southeast Asian cuisines; their lightness and quick cooking make them perfect for quick one-pot dishes, also ideal for using spring vegetables.

Best for

szybki obiad w tygodniu lekka kolacja spotkanie z przyjaciółmi na wegańskie przekąski

Tips

🍽️ Serving

Serve immediately after preparation, when the vegetables are still crunchy. A fresh cucumber and dill salad pairs well with the dish, as well as a brew of green tea. For added heartiness, you can serve it alongside a portion of buckwheat (as an alternative).

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days. When reheating, it's best to sauté in a pan with 1–2 tablespoons of water or oil to prevent the pasta from drying out. Freezing is not recommended due to changes in the texture of the vegetables and tofu.

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