Tofu and vegetable rolls with rice noodles
Tofu supplies our muscles with high-quality protein and calcium.
Celery is not for everyone - if you don't like it, just replace it with spring onions.
(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 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 64.4 μg | (107 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 283 mg | (7 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- 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)
Preparation steps
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.