Crispy Tofu & Peanut Noodles
Golden pan-fried tofu tossed with noodles in a creamy peanut-lime sauce. Ready in 20 minutes.
- 520
- kcal
- 28g
- protein
- 52g
- carbs
- 22g
- fat
- 20 min
- time
Method
Cook the noodles
Cook the egg or wheat noodles according to packet instructions, then drain and set aside.
4:00Crisp the tofu
Toss the firm tofu, cubed with the cornflour until lightly coated. Heat the vegetable oil in a large pan and fry the tofu for 6-8 minutes, turning, until golden and crisp. Remove and set aside.
7:00Make the sauce
Whisk together the peanut butter, soy sauce, lime, juiced, honey, garlic clove, minced, and warm water into a smooth sauce.
Toss it together
Add the shredded vegetables (carrot, cabbage, pepper) to the same pan and stir-fry for 2 minutes. Add the noodles and sauce, tossing to coat. Return the tofu and warm through for 1 minute.
3:00Serve
Scatter with spring onions, sliced, to serve and roasted peanuts, chopped, to serve. Serve straight away.
Notes
Around 520 kcal and 28g protein per serving (approx; also ~52g carbs, 22g fat, 5g fibre). No dairy, so this is lactose-free. Swap the honey for maple syrup if you want to make it vegan. Pressing the tofu for 10 minutes before cooking gives crispier results. Use tamari instead of soy sauce with rice noodles to make it gluten-free. Loosen the sauce with extra warm water if it thickens too much.