Hi! You know how I like Asian cuisine for its vegan and gluten-free food. Instead of meat, it is easy to use tofu, and the wheat flour noodles can be substituted with rice or soy noodles.
I created my own recipe inspired by the dishes I eat in restaurants.
And you, Do you cook Asian dishes at home?
Ingredients:
- pack of rice noodles (I use the one with the addition of tapioca)
- 1 can of good quality coconut milk (containing only coconut flesh and water)
- 1 block of smoked bio-tofu
- a few mushrooms
- 1 onion
- a small jar of bamboo sprouts
- a handful of unsalted peanuts
- coconut oil
- Himalayan salt and pepper
- parsley
Preparation:
In a pan (preferably a wok type), on coconut oil, fry the diced onion, chopped mushrooms and tofu sliced into strips. When the tofu is slightly crunchy, add coconut milk, drained bamboo sprouts and peanuts. Then stir and season with salt and pepper.
In the meantime, prepare noodles according to the recipe on the package. When they’re ready, add them to the sauce, sprinkle with chopped parsley and simmer for a few minutes on low heat.
Bless you!
Moni 😍