Can we just look at those colors! This salad is wonderfully light and healthy. The flavors of the ginger, the miso, the soy sauce and of course our happy maple just make the tofu shine. And when paired with rice noodles and all the fresh veggies it turns into such a satisfying meal.
Recipe for two people
For the noodle bowl:
200g rice noodles
2 carrots
1 small cucumber or half a large one
250g tofu
spring onions and microgreens for topping
For the tofu marinade:
6g grated ginger
1 large tbsp aka tsubu miso
1 tsp happy maple Goût Riche
2 tbsp olive oil
For the miso maple sauce:
2 tbsp shiro koshi miso
2 tsp happy maple Goût Riche
3 tbsp ginger & lemon juice
1 tbsp soy sauce
smoked siracha to taste
1 tbsp olive oil
1 tsp sesame oil
How to
Cook rice noodles as indicated on the packaging, then let them sit in cold water until you use them in the salad. This will avoid them drying out in a lump.
Slice carrots and cucumber in julienne cuts.
Cut the tofu in 2cm cubes.
Mix all marinade ingredients together and combine with the tofu until it is fully covered with the marinade. Let sit for 2 minutes.
Stir fry the tofu with a little oil until brown and a little crispy.
Mix together all ingredients for the miso maple sauce until well combined.
Drain the noodles and start creating your bowl with the carrots, cucumber, tofu and noodles. Then add the sauce and top with microgreens and chopped spring onions.
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