I love food in bowls. Someone once told me that eating from bowls has a calming effect. It’s best to decide for yourself whether that’s really true. Below, you will find the recipe for my delicious curry tofu bowl with radish, rice noodles and mushrooms.
Ingredients for two Bowls:
- 250g wide rice noodles
- A piece of beer radish
- Two carrots
- One packet of curry tofu
- A handful of mushrooms, I used Champignons
- Soy sauce
- Black sesame seeds
- Fresh coriander (if you like it)
Preparation
Prepare the rice noodles according to the package, rinse them in cold water and put them to one side.
Wash and peel the radish and carrot and cut both into small cubes. Alternatively, you can also use your own pickled vegetables for the bowl.
Cut the tofu into 0.5 cm thick slices. Clean and quarter the mushrooms.
Marinade the tofu in your favourite marinade and then fry in a little coconut oil or other vegetable oil of your choice until golden brown and set aside. If you don’t want to use fat, you can alternatively bake the tofu in a 180°C oven for 30 minutes until golden brown. Fry the fresh vegetables too, add a little soy sauce to the vegetables and mix well. Set everything to the side. The vegetables should be lukewarm when you prepare the bowl.
Now, you just need to serve the bowl. Finally, sprinkle over some black sesame seeds. Wash the coriander, shake dry, pluck the leaves and scatter over the bowl.
Have fun cooking! 😍