Rainbow Veggie Noodle Bowl
What You Will Need
Ingredients
- 8 oz. extra firm tofu
- 2 large zucchini, julienned
- 2 green onions, chopped thin
- 1 cup carrots
- ⅛ red cabbage
- ⅓ cup snap peas
- 1 handful chopped peanuts
- mint leaves, for garnish
- lime wedge, for serving
- ¼ cup cherry tomatoes, halved
Seasoning
- ½ tsp. salt
- ¼ tsp. black pepper
- ½ tsp. garlic powder
- 1 tsp. Lee Kum Kee Pure Sesame oil
Dressing
- 3 Tbsp. Thai peanut dressing, for serving (optional)
Made with
Lee Kum Kee products
How to make it
Press the tofu with paper towels to drain some of the moisture, then cut into small pieces.
Heat a pan with oil and fry the tofu for 2-3 minutes per side until golden brown and crispy, then take out and set aside. While they are cooking, season with salt, pepper and garlic powder.
Julienne the zucchini, chop the onion, carrots and cabbage. Toss that into the pan along with the snap peas and Lee Kum Kee Pure Sesame Oil. Toss back in the tofu and mix together, heat for another 5 minutes.
Plate it, then top with chopped peanuts and mint leaves. Garnish with a lime wedge, cherry tomatoes and a side of thai peanut dressing (optional).
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