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Recipe for a conscious diet
Eat healthy! This protein and vitamin-rich glass noodle salad is just right now
Healthy and quick to make: glass noodle salad
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If you want to live a healthy life, you have to eat consciously and exercise. You can read how this can be done in culinary terms in our current title story and as an example with this recipe.
If you eat irregularly, very quickly and eat a lot of sweets, if you consume unhealthy foods and are under a lot of stress, you live an unhealthy life. At the same time, you can eat healthily. This is also confirmed by nutritionist Yurdagül Zopf, who heads the Hector Center for Nutrition, Exercise and Sport at the University Hospital in Erlangen. If you want to lose weight, you need discipline and some exercise. Read how this can be done.
Glass noodle salad with sticky tofu
Ingredients for 2 people:
- 1 red pepper
- 2 carrots
- 2 spring onions
- 150 g thin flat rice noodles or glass noodles
- 1 clove of garlic
- 1 piece (approx. 2 cm) fresh ginger
- 2-3 tbsp olive oil
- 3 tablespoons light soy sauce
- 3 tablespoons maple syrup
- 1 tsp sesame oil
- Salt pepper
- 1-2 tbsp spelled flour
- 200 g plain tofu
- 2 tablespoons creamy peanut butter
- 1-2 tbsp apple cider vinegar (alternatively: rice vinegar)
- Coriander to taste
Preparation:
1. Clean the peppers, deseed and cut into fine strips. Wash and peel the carrots and cut into fine sticks. Clean and wash the spring onions and cut into fine rings. Prepare rice noodles according to package instructions.
2. For the marinade, peel and finely chop the garlic and ginger. In a small bowl, mix together 1 tbsp olive oil, 2 tbsp soy sauce, 2 tbsp maple syrup, and ½ tsp sesame oil. Season with some salt and pepper.
3. Put the flour in a deep plate. Cut the tofu in thirds lengthways, cut into approx. 3×3 pieces and flour both sides. Heat 1-2 tbsp olive oil in a large pan. Fry the tofu over a medium heat until golden brown. Deglaze with the marinade. Switch off the stove immediately. Allow the marinade to simmer with the residual heat. Turn the tofu once. Remove the pan from the stove.
4. For the dressing, mix together the peanut butter, vinegar, 1 tbsp soy sauce, 1 tbsp syrup, 1-2 tbsp water and ½ tsp sesame oil. Season with salt and pepper. Mix together the noodles, vegetables and dressing. Serve with sticky tofu and coriander, if you like.
Preparation time 30-40 minutes
Nutritional values per person: 750 kcal, 14 g E, 31 g F, 98 g KH
If you want a meat alternative to tofu, you can find it here:
Flexitarian: Pulled chicken (roasted chicken breast, roughly pulled) or roasted strips of beef.
Benefits:
Gluten-free, sugar-free, high in protein, fiber, omega-3 fatty acids, vitamins C, A, B vitamins, potassium, magnesium, zinc, iron.
Recipe: Andra Schmidt