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The perfect post work out meal, that makes tofu both meaty and tasty
Duration20 mins
Cook Time10 mins
Prep Time10 mins


  • 1 block of Extra Firm Tofu
  • 1 tbsp Smooth Peanut Butter
  • 2 tbs Soy Sauce
  • Juice 1 Lime
  • Pinch Dried Chilli Flakes
  • 1/2 tsp Dried Garlic
  • 3/4 cup/75g Shelled Roasted Peanuts blitzed to a crumb
  • 340 g Egg Free Noodles cooked to the packet instructions
  • 1 Carrot sliced fine
  • 1 Red Onion sliced fine
  • 1 Red Chilli sliced fine
  • 1 Punnet Baby Corn
  • Handful Mangetout
  • 1 Head Pak Choi
  • 3 tbs Soy Sauce
  • 3 tbs Sriracha


  • First up drain & pat dry the tofu using kitchen paper. Cut the block into 1inch by 1/2 inch rectangles.
  • Mix together the peanut butter, soy, lime, chili, and garlic.
  • Dip the tofu fillets into the peanut butter mixture then into the peanut crumb and make sure they are all nicely coated.
  • Once you’ve coated all of the tofu, place the tofu on to a baking tray lined with greaseproof paper.
  • Preheat your oven to 180 degrees C.
  • Next, lightly color the coated tofu in a dry nonstick frying pan placed over medium heat for around 2 minutes on each side.
  • Once golden place the tofu back onto the baking tray and then into your preheated oven for 15 minutes.
  • For the noodles, preheat a wok over medium heat. When the pan is hot and a little oil or water followed by the vegetables. Wok fry for 3-4 minutes. Add the cooked noodles followed by the soy & sriracha. Make sure everything is coated in the sauce before serving.
  • To serve, slice the tofu fillets on an angle and serve them on a top of a bed of noodles. 
This recipe was republished with permission from Avant Garde Vegan. Find the original recipe here.

Gaz Oakley (Avant Garde Vegan)

Gaz Oakley is a 26 year old chef, author & youtuber originally from Cardiff, Wales UK.After learning to cook a very young age with his dad, Doug. Cooking as well as sports became his early passions.He played rugby, football, did athletics & swam to a very high standard throughout school.