Crispy tofu, coriander chives and crispy roasted peanuts.
Eighty percent purple cabbage and twenty percent rice flour. To make it a meal, add a little protein. Tofu is optional!
Crunchy, tasty and healthy, this is one of my favorite summer salads, not only because it tastes delicious, but also because it can be made in advance, perfect for eating on the go or at lunch on weekdays.
I love the vibrant purple cabbage, but feel free to use any cabbage of your choice. Here, I used half of it.
Of course it's also possible to modify and add other summer vegetables, but I want to keep that simple.
When cooking rice noodles, add to boiling water (turn off heating), soak for only 1-2 minutes until soft and soft, and then rinse with cold water. So please don't overcook them, otherwise they will break down into salads.
If you add tofu, you can buy pre-baked tofu, pan roast or bake tofu at home.
If I want to bake tofu, I marinate it in equal amounts of soy sauce and sesame oil or olive oil. Bake the parchment in the oven for 25-35 minutes.
To fry, simply add a little olive oil, salt and pepper to a golden brown in a large pan.
If chicken is used, cut into small pieces.
Sprinkle with sesame seeds, shallots and parsley. Add crispy roasted peanuts!
You can start to move [teeth] healthy and delicious