Full recipe below. Ingredients (4-5 servings) 200g rice noodles 100g green kale 0,5 red cabbage 3 carrots 1 yellow bell pepper 1 red bell pepper 4 stalks green onion 1 cup (2,5 dl) Fresh coriander 0,5 cup (120 ml) peanuts Lime to serve Tofu: 600g extra firm tofu 1 tbsp sriracha 4 tbsp soy sauce Dressing: 6 tbsp maple syrup or honey 3 tbsp sesame oil 1 tbsp sriracha 4 tbsp chopped fresh ginger 3 garlic cloves Juice from 1 orange 5 tbsp peanut butter 3 limes juiced 6 tbsp soy sauce
Original recept från www.instagram.com
Sept. 4, 2025
200 g rice noodles
100 g green kale
0.5 st red cabbage
3 st carrots
1 st yellow bell pepper
1 st red bell pepper
4 st stalks green onion
2.5 dl fresh coriander
120 ml peanuts
Lime to serve
600 g extra firm tofu
1 msk sriracha
4 msk soy sauce
6 msk maple syrup or honey
3 msk sesame oil
1 msk sriracha
4 msk chopped fresh ginger
3 st garlic cloves
Juice from 1 orange
5 msk peanut butter
3 st limes juiced
6 msk soy sauce
Start by chopping your extra firm tofu into cubes. Add the tofu to a bowl and season with soy sauce and sriracha.
Bake your tofu on 200c until golden brown, approximately 30 minutes.
Chop up the rest of the ingredients for the salad.
Massage the kale in some lime juice and sesame oil.
Cook your noodle according to package instructions.
Make the dressing by adding all ingredients to a blender and blend until smooth.
Assemble your salad and pour half of the dressing over your salad. Save the rest for serving.
Enjoy!
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