Gluten-free Vegetarian Korean Tofu Noodles Recipe

Gluten-free Vegetarian Korean Tofu Noodles Recipe

Tofu is a great vegetarian source of protein that contains all essential amino acids for growth and repair of the body. It’s an excellent source of calcium for strong bones and iron needed for healthy energy levels.

Serves: 2

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Gluten-free Vegetarian Korean Tofu Noodles Recipe

By: Lisa Guy

Tofu is a great vegetarian source of protein that contains all essential amino acids for growth and repair of the body. Try these Korean Tofu Noodles tonight!


Servings

2

Prep time

Cook time

Recipe


Ingredients

  • 1 packet glass noodles (mung bean noodles)
  • ½ cup firm tofu, cubed
  • 1 onion, sliced
  • 2 cloves garlic, finely chopped
  • Splash sesame or olive oil
  • 1 carrot, julienned
  • ½ red capsicum, thinly sliced

  • Dressing
  • 2 tbsp tamari
  • 1 tbsp mirin
  • 1 tbsp rice-wine vinegar
  • 1 tbsp honey

  • Handful baby spinach
  • Handful coriander, roughly chopped
  • Small handful toasted nuts such as almonds, peanuts or cashew

Method


  • Place glass noodles in bowl with boiling water and leave for 10 mins. Rinse and set aside.
  • In frypan over medium heat, cook tofu, onion and garlic in oil. Add carrot and capsicum and lightly cook.
  • Add all dressing ingredients to jar and shake. Add noodles and toss with dressing.
  • To serve, toss through baby spinach and coriander, and top with nuts.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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