COLOURFUL SUMMER BOWL
Summer, sun, sunshine! What a dream there’s just nothing better than summer! Sitting comfortably on the balcony in the sun, enjoying a day by the water and just relaxing. Sounds wonderful if it weren't for the following two problems: the heat, where hot food just isn’t an option, and the eternal dilemma of "not wasting precious time with cooking" when you could be bathing in the sun instead. To kill these 2 birds with one stone, we came up with this colourful, refreshing, delicious and most importantly FAST recipe.
This cold glass noodle salad in a peanut and beetroot sauce together with the sweet and spicy tofu and fresh vegetables is the perfect summery light and above all refreshingly delicious dish that is on the table in just 15 minutes.
This bowl is perfect because you can reinvent it again and again in countless variations and with the most diverse toppings, so it never gets boring. We like to combine our glass noodle salad with crispy fried or deliciously marinated tofu, fresh and seasonal vegetables and other toppings such as soy beans, roasted peanuts or fresh herbs.
So, not to keep you in suspense, here's the super simple and super straightforward 15-minute recipe for this summery delicious noodle bowl.
Preparation time: 15 Minutes
Ingredients (serves 2)
For the glass noodle salad
glass noodles
150ml beetroot juice (or vegetable stock if you don't like beetroot)
4 tbsp soy sauce
3cm fresh ginger (grated)
some salt and pepper to season
1 tbsp peanut butter
Sweet and spicy tofu
1 packet tofu of your choice (smoked tofu is highly recommended for this recipe though)
3 tbsp soy sauce
2 chillies (for those who like it hot)
coriander (chopped)
2 tsp agave syrup
Other toppings
vegetables of your choice: radish, carrot, cucumber, pepper, broccoli, etc.
beans, lentils or crunchy soybeans
roasted sesame seeds, chopped coriander, lime
Preparation
1) Boil the glass noodles in water for 4 minutes. Meanwhile, mix the remaining ingredients for the glass noodle salad in a bowl**.
2) Drain the glass noodles, rinse with cold water and add to the beetroot marinade, mix in.
3) Cut the tofu into large cubes. Heat vegetable oil in a pan and fry the tofu cubes over medium-high heat until nie and brown.
4) Chop the chillies (if using), mix with coriander, soy sauce and agave syrup in a small bowl and pour over the tofu, remove pan from heat.
5) Chop the cucumber, carrot and other vegetables of your choice, marinate with a little salt, pepper and lemon if necessary.
6) Arrange in a bowl: add the glass noodles as a base, drape the glazed tofu on top, add the fresh vegetables and soybeans or other toppings and garnish with sesame seeds, coriander and lime!
And that's it! Enjoy!
**If you use peanut butter and it’s not that liquid you might have to melt it in a pot or in the microwave, otherwise it will not dissolve well in the beetroot juice.
Hi, we’re Marie and Michael, two foodies living and studying in Vienna!
Let’s connect: