
Rice noodles tossed with tofu, peanut butter, lime, and crisp vegetables.
180 gTofu
60 gCarrot
80 gCucumber
25 gPeanut Butter
1 tbspLime juice
Cook the rice noodles until just tender, then drain.
Cook the tofu in the sesame oil for 6 minutes until lightly crisp. Season with salt and black pepper.
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1 tbspSoy Sauce
1.5 tspSesame Oil
80 gRice Noodles
To tasteSalt
To tasteBlack Pepper
Toss the noodles with peanut butter, soy sauce, lime juice, carrot, cucumber, and tofu until well coated.