Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Tofu and Vegetable Rolls with Rice Noodles
- Ingredients
- 150 grams Rice noodles
- ½ Cucumber
- 60 grams Lettuce (such as iceberg)
- 1 handful cilantro
- 200 grams smoked Tofu
- 1 Tbsp soy sauce
- 1 Tbsp Peanut oil
- 4 leaves Rice paper each about 22 cm (approximately 9 inches)
Cook rice noodles according to package directions and drain in a colander and rinse with cold water and drain.
Peel cucumber and cut into thin sticks. Rinse lettuce leaves, spin dry and cut into wide strips. Rinse coriander and shake dry. Cut tofu into slices and drizzle with soy sauce. Heat oil in a pan or a wok and sauté tofu until crispy and remove from pan.
Place water in a shallow dish, slightly larger than rice sheets. Place a dry cloth nearby and keep a second cloth handy. Dip sheets into water and soak for about 1 minute. Carefully place rice sheets on the cloth and pat dry with the second cloth.
Arrange prepared ingredients in the middle of rice paper and roll up the edges. Cut each roll in half and serve with dipping sauce, if desired.
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
Healthy, because
Tofu supplies our muscles with high-quality protein and calcium.
Even smarter
Celery is not for everyone - if you don't like it, just replace it with spring onions.