Chili Peanut Noodles with Crispy Cumin Tofu

20 mins
Serves 1
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Directions

  1. 1Lightly crumble the medium firm tofu.
  2. 2Season the crumbled tofu with soy sauce, curry powder, white pepper, sriracha, white vinegar, chili oil, cumin powder, and chili flakes.
  3. 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.
  4. 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.
  5. 5Add the boiled noodles to the chili peanut sauce and toss.
  6. 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.