Directions
- 1Crumble the tofu and fry in a pan with oil until crisp around the edges.
- 2Once crispy, remove from the heat and pour over soy sauce - mix well.
- 3Julienne the cucumber and add to a bowl or container with rice vinegar, salt and sugar.
- 4Mix well and set aside.
- 5Fry sliced onion, carrot and ginger in oil for a few minutes.
- 6Add minced garlic along with the spices.
- 7Cook out for a minute.
- 8Pour in stock, coconut milk and peanut butter.
- 9Season to taste with soy sauce and let it simmer for a few minutes.
- 10Add in your cooked noodles, mix well.
- 11Serve with crispy tofu bits, cucumber batons, spring onion and chilli oil.
Ingredients
- 1 heaped tbsp Pip & Nut Smooth Peanut Butter
- 150 ml coconut cream
- 100 ml veg stock
- 1 shallot
- 4 cloves garlic
- 3 inch piece ginger
- 1 carrot
- 1 tbsp soy sauce
- 1 tsp chinese 5 spice
- 1 tsp black pepper
- 0.5 tsp cayenne pepper
- 0.5 tsp turmeric
- 200 g your favourite rice noodles
- 0.5 a cucumber
- 2 -3 tbsp rice wine vinegar
- 1 pinch salt
- 1 pinch sugar
- 1 block tofu
- 1 tbsp oil
- 1 -2 tbsp soy sauce
- spring onion
- sesame seeds
- crispy shallots
- lime
Equipment
panbowlcontainer
Tips
- Garnish with sesame seeds, fried shallots, spring onion and lime.
- Season to taste with soy sauce.
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