Thai inspired Peanut Tofu Salad
30 min
Vegan
109030
For 2 Portions
120 g
tofu, plain
100 g
rice noodle
80 g
spinach, fresh
30 g
peanut butter
15 g
cilantro, fresh
15 g
mint, fresh
2
green onion
2
lime
1
red bell pepper
1
carrot
1/4
red cabbage
90 ml
water
2 tbsp
agave syrup
2 tbsp
soy sauce
2 clove(s)
garlic
1 tsp
cornstarch
1/2 tbsp
chili flake
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Thoroughly wash lime, zest the peel, halve, and juice.