Crispy Peanut Tofu Noodle Bowl
15 minute recipe using a peanut and coconut sauce to marinade the tofu with tips on how to get crispy tofu every time.
Ingredients
- 1 block of firm tofu I used cauldron organic firm tofu
- 150 g dried rice noodles They usually come in dried nests of 1 person serving, so use 2 if so
- 2 stalks Cavolo Nero collared greens or kale will work
For the peanut dressing
- 2 tbsp peanut butter smooth and oily texture
- 100 ml full fat coconut cream
- 1/2 lime squeezed for the juice
- 1 tbsp tamari or soy sauce
- 1 tsp chilli flakes
- 1 tbsp sesame oil
- 3/4 spring onions to garnish
- 1 tbsp chilli infused oil to drizzle over the noodles
Instructions
- Drain the tofu then chop into 2cm cubes
- For the peanut dressing, whisk all of those ingredients together then cover the tofu and set aside for around 20 minutes (don't worry if you don't have time to let it marinade, just coat and use a good non -stick pan to help it fry in all of those delicious flavours)
- Place a frying pan on a high heat with the sesame oil and fry for around 5 minutes on each side
- Chop the greens and add to the pan with the tofu to fry (you can place a lid on top to sauté if preferred)
- Place the rice noodles in a bowl and cover in boiling water and set aside
- Drain the water from the noodles then add to the pan with the tofu, then plate up!
- Serve with chopped spring onions, a generous drizzle of chilli oil and a slice of fresh lime