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- 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.