Peanut Noodles with Tofu
Crisp tofu and noodles in a peanut, soy and lime sauce. You can eat it hot, or cold the next day for lunch.
- Prep 15 min
- Cook 15 min
- Total 30 min
- Feeds 4
- Main Course
Ingredients
400 g Firm tofu
Firm or extra-firm tofu
1 tbsp Cornflour
Cornflour (cornstarch)
2 tbsp Vegetable oil
Neutral oil with a high smoke point
250 g Noodles
Dried wheat or rice noodles
4 tbsp Peanut butter
Smooth peanut butter
3 tbsp Soy sauce
Light soy sauce
1 Lime
A lime
1 tbsp Maple syrup
Maple syrup, or use sugar
1 cloves of Garlic
2 Carrot
1 Cucumber
80 ml Water
Steps
Press the tofu
Pat the tofu dry with a towel, cut it into 2 cm cubes and toss them in the cornflour.
Fry the tofu
Heat the oil in a non-stick pan over medium-high heat. Fry the tofu, turning it, until it is crisp on all sides.
10 min
Cook the noodles
Cook the noodles as the packet says, then rinse them under cold water and drain.
Mix the sauce
Crush the garlic. Whisk the peanut butter, soy sauce, lime juice, maple syrup, garlic and warm water until smooth.
Toss
Cut the carrots and cucumber into thin strips. Toss the noodles with the sauce and vegetables, then put the tofu on top.
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