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Rice noodles with crispy tofu, orange sauce and red curry
2023-01-12
https://www.metro.ca/userfiles/image/recipes/nouilles-riz-tofu-croustillant-sauce-orange-cari-rouge-12043.jpg
PT30M
PT25M
PT55M
Crispy tofu :Preheat oven to 400°F and line a cookie sheet with parchment paper.In a small bowl, break tofu into pieces. Add olive oil, salt and pepper and mix gently. Add cornstarch and coat tofu pieces well.Spread on the baking sheet and bake for 18 minutes. Set aside.Orange and red curry sauce :In a small bowl, combine all the ingredients for the sauce.Pour all sauce ingredients into a non-stick pan and mix well. Bring to a boil. Reduce heat to medium-high and let reduce for 3 to 4 minutes, until sauce thickens. Add tofu and stir well to coat with sauce.Assembly :Divide rice noodles among plates and add tofu. Garnish with basil, julienned cucumbers and serve with a lime wedge. Sprinkle with sesame seeds.Note: It is important to respect the quantity of rice noodles if you want to have enough sauce.Source : K pour Katrine
8
3
16
5
2
Crispy tofu :
454 g Firm Plain Tofu Naturalia
1/4 cup (60 mL) cornstarch
3/4 teaspoon (3,75 mL) Salt
Pepper, to taste
2 tablespoons (30 mL) Irresistibles extra virgin olive oil
Orange and red curry sauce :
3 tablespoons (45 mL) red curry paste
1/3 cup (80 mL) maple syrup
1/2 cup (125 mL) fresh orange juice
1/3 cup (60 mL) rice vinegar
3 tablespoons (45 mL) tamari sauce
2 tablespoons (30 mL) ketchup
2 tablespoons (30 mL) toasted sesame oil
1 tablespoon (15 mL) Sriracha hot sauce
3/4 teaspoon (3,75 mL) salt
Assembly :
250 g pad thaï rice noodles, cookes
1/2 cup (125 mL) fresh basil
4 lebanese mini cucumbers, julienned
sesame seeds
Zest of 1 small orange, well washed
1 lime, quartered
Rice noodles with crispy tofu, orange sauce and red curry
8
Main course
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME
Ingredients
-
Crispy tofu :
-
454 g Firm Plain Tofu Naturalia
-
1/4 cup
(60 mL)cornstarch
-
3/4 teaspoon
(3,75 mL)Salt
-
Pepper, to taste
-
2 tablespoons
(30 mL)Irresistibles extra virgin olive oil
-
Orange and red curry sauce :
-
3 tablespoons
(45 mL)red curry paste
-
1/3 cup
(80 mL)maple syrup
-
1/2 cup
(125 mL)fresh orange juice
-
1/3 cup
(60 mL)rice vinegar
-
3 tablespoons
(45 mL)tamari sauce
-
2 tablespoons
(30 mL)ketchup
-
2 tablespoons
(30 mL)toasted sesame oil
-
1 tablespoon
(15 mL)Sriracha hot sauce
-
3/4 teaspoon
(3,75 mL)salt
-
Assembly :
-
250 g
pad thaï rice noodles, cookes
-
1/2 cup
(125 mL)fresh basil
-
4 lebanese mini cucumbers, julienned
-
sesame seeds
-
Zest of 1 small orange, well washed
-
1 lime, quartered
Preparation
Crispy tofu :
Preheat oven to 400°F and line a cookie sheet with parchment paper.
In a small bowl, break tofu into pieces. Add olive oil, salt and pepper and mix gently. Add cornstarch and coat tofu pieces well.
Spread on the baking sheet and bake for 18 minutes. Set aside.
Orange and red curry sauce :
In a small bowl, combine all the ingredients for the sauce.
Pour all sauce ingredients into a non-stick pan and mix well. Bring to a boil. Reduce heat to medium-high and let reduce for 3 to 4 minutes, until sauce thickens. Add tofu and stir well to coat with sauce.
Assembly :
Divide rice noodles among plates and add tofu. Garnish with basil, julienned cucumbers and serve with a lime wedge. Sprinkle with sesame seeds.
Note: It is important to respect the quantity of rice noodles if you want to have enough sauce.
Source : K pour Katrine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
