Erdnuss-Tofu-Reisnudelsalat

Zubereitung

1. Soak or cook the rice noodles according to the package, then rinse under cold water.
2. Cube the tofu and sear it in a hot nonstick pan for 5–6 minutes until golden.
3. Whisk the peanut butter with 2 tablespoons of warm water, rice vinegar, garlic and chili flakes.
4. Toss the noodles with the julienned cucumber and carrot, tofu and peanut sauce.