Noodles with Peanut Butter Sauce and Crispy Tofu

20 mins
Serves 1
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Directions

  1. 1Crumble the tofu and fry in a pan with oil until crisp around the edges.
  2. 2Crumble the tofu and fry in a pan with oil until crisp around the edges.
  3. 3Crumble the tofu and fry in a pan with oil until crisp around the edges.
  4. 4Once crispy, remove from the heat and pour over soy sauce - mix well.
  5. 5Once crispy, remove from the heat and pour over soy sauce - mix well.
  6. 6Once crispy, remove from the heat and pour over soy sauce - mix well.
  7. 7Julienne the cucumber and add to a bowl or container with rice vinegar, salt and sugar.
  8. 8Julienne the cucumber and add to a bowl or container with rice vinegar, salt and sugar.
  9. 9Julienne the cucumber and add to a bowl or container with rice vinegar, salt and sugar.
  10. 10Mix well and set aside.
  11. 11Mix well and set aside.
  12. 12Mix well and set aside.
  13. 13Fry sliced onion, carrot and ginger in oil for a few minutes and then add minced garlic along with the spices.
  14. 14Fry sliced onion, carrot and ginger in oil for a few minutes and then add minced garlic along with the spices.
  15. 15Fry sliced onion, carrot and ginger in oil for a few minutes and then add minced garlic along with the spices.
  16. 16Cook out for a minute and then pour in stock, coconut milk and peanut butter.
  17. 17Cook out for a minute and then pour in stock, coconut milk and peanut butter.
  18. 18Cook out for a minute and then pour in stock, coconut milk and peanut butter.
  19. 19Season to taste with soy sauce and let it simmer for a few minutes.
  20. 20Season to taste with soy sauce and let it simmer for a few minutes.
  21. 21Season to taste with soy sauce and let it simmer for a few minutes.
  22. 22Add in your cooked noodles, mix well and serve with crispy tofu bits, cucumber batons, spring onion and chilli oil.
  23. 23Add in your cooked noodles, mix well and serve with crispy tofu bits, cucumber batons, spring onion and chilli oil.
  24. 24Add in your cooked noodles, mix well and serve with crispy tofu bits, cucumber batons, spring onion and chilli oil.

Ingredients

  • 1 heaped tbsp Pip & Nut Smooth Peanut Butter
  • 1 heaped tbsp Pip & Nut Smooth Peanut Butter
  • 1 heaped tbsp Pip & Nut Smooth Peanut Butter
  • 150 ml coconut cream
  • 150 ml coconut cream
  • 150 ml coconut cream
  • 100 ml veg stock
  • 100 ml veg stock
  • 100 ml veg stock
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 4 cloves of garlic
  • 4 cloves of garlic
  • 4 cloves of garlic
  • 3 inch piece ginger
  • 3 inch piece ginger
  • 3 inch piece ginger
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tsp chinese 5 spice
  • 1 tsp chinese 5 spice
  • 1 tsp chinese 5 spice
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cayenne pepper
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 200 g your favourite rice noodles
  • 200 g your favourite rice noodles
  • 200 g your favourite rice noodles
  • 0.5 cucumber
  • 0.5 cucumber
  • 0.5 cucumber
  • 2 -3 tbsp rice wine vinegar
  • 2 -3 tbsp rice wine vinegar
  • 2 -3 tbsp rice wine vinegar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 block tofu
  • 1 block tofu
  • 1 block tofu
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 -2 tbsp soy sauce
  • 1 -2 tbsp soy sauce
  • 1 -2 tbsp soy sauce
  • spring onion
  • spring onion
  • spring onion
  • sesame seeds
  • sesame seeds
  • sesame seeds
  • crispy shallots
  • crispy shallots
  • crispy shallots
  • lime
  • lime
  • lime
  • chilli oil
  • chilli oil
  • chilli oil

Equipment

panbowlcontainer

Tips

  • Garnish with sesame seeds, fried shallots, spring onion, and lime.
  • Season to taste with soy sauce.