Bowl with Kidney Bean Sauce
30 min
Vegan
94581
For 2 Portions
160 g
tofu, plain
120 g
kidney beans, canned
80 g
cremini mushroom
60 g
rice noodle
30 g
peanut, roasted & unsalted
2
carrot
1
red bell pepper
1/2
cucumber
50 g
cane sugar, unrefined
4 tbsp
water
2 tbsp
sesame oil
2 tbsp
rice vinegar
2 tbsp
soy sauce
2 clove(s)
garlic
1 tsp
Thai chili sauce (Sriracha)
1 tbsp
maple syrup
1. All set?
2. Wash and drain kidney beans.
3. Puree kidney beans in a food processor with a splash of water.