Directions
- 1Lightly crumble the medium firm tofu.
- 2Season the crumbled tofu with soy sauce, curry powder, white pepper, sriracha, white vinegar, chili oil, cumin powder, and chili flakes.
- 3Cook the seasoned tofu in a pan on medium heat for roughly 10 to 11 minutes to draw out all the moisture until it gets nice and crumbly.
- 4While the tofu is cooking, make the chili peanut sauce by combining peanut butter, chili crisp oil, agave, and some noodle water to loosen it up.
- 5Add the boiled noodles to the chili peanut sauce and toss.
- 6Top the noodles with the crispy cumin tofu and some bok choy.
Ingredients
- 200 g medium firm tofu
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 0.5 tbsp chili oil
- 0.5 tbsp cumin powder
- 1 tbsp sriracha
- 2 tsp curry powder
- 1 tsp white vinegar
- 1 tsp white pepper
- 1 tsp MSG
- 1 tsp chilli flakes
- 3 tbsp peanut butter
- 1 tbsp chilli crisp oil (Laoganma)
- 0.5 tbsp agave syrup (or sweetener of choice)
- 0.25 cup noodle water
- boiled noodles
- steamed bok choy
Equipment
pan
Tips
- Leave the noodles a bit saucy as it tends to thicken up while you eat it.
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