Peanut Butter Noodles with Crispy Tofu and Quick Pickled Cucumbers
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, then mix well.
- 3Julienne the cucumber and add to a bowl or container with rice vinegar, salt, and sugar.
- 4Mix the cucumber well and set aside.
- 5Fry sliced onion, carrot, and ginger in oil for a few minutes.
- 6Add minced garlic along with the spices to the pan.
- 7Cook out for a minute and then pour in stock, coconut milk, and peanut butter.
- 8Season to taste with soy sauce and let it simmer for a few minutes.
- 9Add in your cooked noodles and mix well.
- 10Serve with crispy tofu bits, cucumber batons, spring onion, and chili oil.
Ingredients
- 1 heaped tbsp Pip & Nut Smooth Peanut Butter
- 150 ml coconut cream
- 100 ml veg stock
- 1 shallot
- 4 cloves of garlic
- 3 inch piece of 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 cucumber
- 2 tbsp rice wine vinegar
- 3 tbsp rice wine vinegar
- 1 pinch salt
- 1 pinch sugar
- 1 block tofu
- 1 tbsp oil
- 1 tbsp soy sauce
- 2 tbsp soy sauce
- 1 spring onion
- 1 sesame seeds
- 1 crispy shallots
- 1 lime
- 1 chilli oil
Equipment
panbowlcontainer
Tips
- Use Pip & Nut peanut butter to achieve a super deep flavor quickly.
- Balance the rich sauce with quick pickled cucumbers.
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