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Rice noodles with tofu and coconut milk

Ingredients:

1/2 a packet of white rice noodles,

1/2 a package of organic tofu cut into cubes,

1 carrot, peeled and sliced ​​into thin strips

1 zucchini, peeled and sliced ​​into thin strips

1 white onion (only if tolerated) sliced ​​into thin strips,

2  tbsps of soy sauce,

1/2 a cup of milk/coconut cream,

a spoonful of sesame sauce,

a teaspoon of coconut oil

Spices: a teaspoon of turmeric, oregano, and coriander.

Instructions:

Add tofu cubes and fry for 5-8 minutes, until they become golden.

Add the partially cooked zucchini and carrots.

Add the soy, coconut milk and all the spices.

Stir-fry everything together for about 10 minutes.

Turn off the heat and add the sesame oil.

In a separate pot, boil the noodles until ready and add them to the stir-fried vegetables.

Rice noodles with tofu and coconut milk
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