Asian-inspired
Peanut tofu noodles
A creamy peanut sauce with vegetables that keep their crunch.
- Preparation
- 15 min
- Cooking
- 15 min
- servings
- 2
Ingredients
- 160 g egg-free wheat noodles
- 200 g firm tofu
- 1 carrot
Ingredients
2 servings
- 160 g egg-free wheat noodles
- 200 g firm tofu
- 1 carrot
- 1 pepper
- 30 g peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp oil
Let’s cook
- Cube the tofu and cut vegetables into thin strips. Mix peanut butter, soy sauce, lime juice and 60 ml hot water.
- Cook noodles following the packet instructions and drain.
- Fry tofu in oil for 8 minutes, turning to brown. Add vegetables and stir-fry for 5 minutes.
- Add noodles and sauce. Toss over low heat for 2 minutes and serve.
Times are approximate: adjust cooking to your equipment and check ingredient labels for allergens.