Rice Noodles with Spinach and Tofu
Healthy, because
Even smarter
Nutritional values
This recipe is dedicated to keeping you healthy. Tofu is high in protein and spinach is packed with iron!
Opinions differ on coriander: some love the herb, others hate it. If you don't like coriander, you can easily replace it with flat parsley.
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 256 μg | (85 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 943 mg | (24 %) | ||
| Calcium | 380 mg | (38 %) | ||
| Magnesium | 219 mg | (73 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 7 ozs Wide rice noodle
- 18 ozs Spinach
- salt
- 32 stalks cilantro
- 8 scallions
- 1 pc ginger (about 3 tsp)
- 2 garlic cloves
- 1 chili pepper
- 14 ozs Smoked tofu
- 1 Tbsp Sesame seeds
- 2 Tbsps sesame oil
- 3 Tbsps soy sauce
Preparation steps
Cook noodles according to package directions and drain.
Rinse spinach, blanch for 1 minute in boiling salted water. Drain, squeeze excess water and chop coarsely. Rinse cilantro, shake dry and chop leaves.
Rinse scallions and chop. Peel ginger and cut into small sticks. Peel garlic and chop finely. Rinse chile pepper, halve, remove seeds and ribs and chop finely. Cut tofu into slices.
Toast sesame seeds until golden brown in a frying pan.
Heat 1 tablespoon oil in a pan and fry tofu until golden brown on each side, about 1 to 2 minutes over medium heat. Deglaze with 2 tablespoons soy sauce and set aside.
Heat the remaining oil in another pan and add chile pepper, garlic and ginger sauté briefly.
Add spinach, scallions, and noodles and sauté for 1 to 2 minutes. Season with remaining soy sauce and divide onto 4 plates. Then place the tofu slices and serve sprinkled with sesame seeds and coriander.
