Berry Beets | Iron-Rich Smoothie Bowl
March 23, 2021
Caramelized Onion & Sun-dried Tomato Galette
March 27, 2021 Rice Noodle Bowl
- a simple lunch idea -
This dish was inspired by the Korean Bibimbap (mixed rice), but instead of rice I used some rice noodles.
Tofu - the main protein source of this meal
Green beans - your daily amount of greens
Cucumber salad - quick pickled with rice vinegar
Homemade kimchi - the perfect spicy and tangy addition
Tofu - the main protein source of this meal
Green beans - your daily amount of greens
Cucumber salad - quick pickled with rice vinegar
Homemade kimchi - the perfect spicy and tangy addition
What you need for 1 serving:
2 tbsp soy sauce
1 tsp sesame oil
1 clove of garlic, minced
1 tbsp gochujang paste or chili oil
100 g firm tofu
1/2 cup of thinly sliced cucumber
1 tbsp rice vinegar
1 portion of vermicelli noodles
1 cup of frozen or fresh green beans
a few spoonfuls of vegan kimchi
1 tsp sesame oil
1 clove of garlic, minced
1 tbsp gochujang paste or chili oil
100 g firm tofu
1/2 cup of thinly sliced cucumber
1 tbsp rice vinegar
1 portion of vermicelli noodles
1 cup of frozen or fresh green beans
a few spoonfuls of vegan kimchi
method:
1. First of all prepare and measure all the ingredients to make the cooking process as easy as possible.
2. Make a sauce by whisking together the gochujang paste, soy sauce, minced garlic and sesame oil.
3. Cut tofu into half centimeter cubes and drizzle it with 1 tablespoon of the sauce.
Let it rest for 5-10 minutes.
4. Thinly slice the cucumber and marinade for a few minutes in some rice vinegar (plus an optional 1 teaspoon of soy sauce).
5. Prepare the noodles as said on the packaging. Rinse with cold water. Season with 1 tbsp of the sauce.
6. In a non-stick pan fry the tofu cubes for 5 minutes on each side until slightly golden-brown and crispy.
7. Sautee the green beans with 1 tbsp of the sauce until tender.
8. Assemble the bowl starting with the noodles, then adding tofu, green beans, cucumber salad and vegan kimchi.
Bon Appétit!
2. Make a sauce by whisking together the gochujang paste, soy sauce, minced garlic and sesame oil.
3. Cut tofu into half centimeter cubes and drizzle it with 1 tablespoon of the sauce.
Let it rest for 5-10 minutes.
4. Thinly slice the cucumber and marinade for a few minutes in some rice vinegar (plus an optional 1 teaspoon of soy sauce).
5. Prepare the noodles as said on the packaging. Rinse with cold water. Season with 1 tbsp of the sauce.
6. In a non-stick pan fry the tofu cubes for 5 minutes on each side until slightly golden-brown and crispy.
7. Sautee the green beans with 1 tbsp of the sauce until tender.
8. Assemble the bowl starting with the noodles, then adding tofu, green beans, cucumber salad and vegan kimchi.
Bon Appétit!
