Peanut Noodle Stir Fry
with Crispy Tofu
INGREDIENTS:
For 4 servings
Peanut Sauce:
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2 tbsp pure organic peanut butter
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3 large cloves garlic
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2 thumb size pieces of ginger
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1/3 cup soy sauce
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1 tbsp agave/maple syrup
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2 tbsp sesame oil
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Juice from 1 lime
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2 tsp sriracha, or red curry paste (optional)
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3 tbsp water
Veggies/Noodles:
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1 bag (approx. 300g) rice noodles or whole-wheat noodles
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1 red onion, roughly chopped
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2 capsicums (peppers), preferably red and yellow, sliced lengthwise
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1 head of broccoli, chopped into small florets
Tofu + Marinade (optional):
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1 block firm tofu (approx. 300g)
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1.5 tbsp soy sauce
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2 garlic cloves, minced
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zest from 1 lime
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2 tbsp lime juice
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1 tsp chilli flakes (optional)
Optional Toppings:
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chopped spring onion (shallots), roasted cashews or peanuts, lime, chilli flakes and coriander
DIRECTIONS:
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Preheat the oven to 200 degrees (C) fan-force. After pressing the tofu, cut it into cubes.
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In a shallow container or bowl add the tofu marinade ingredients and combine. Place the cubed tofu in the marinade and toss gently to coat. Leave for at-least 20 minutes before baking the tofu. Once marinaded place on a baking tray with baking paper and bake for 25 minutes, flipping halfway through.
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Meanwhile, add all of the peanut dressing ingredients to a processor/blender and process until you get a creamy sauce. You may need to add more water if its too thick. Set aside.
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Prep all of the vegetables and quickly sauté them in a pan.
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While your vegetables are being sautéed, cook your noodles according to the packet directions.
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Once your noodles are cooked, drain and place in a large serving bowl. Add your sautéed vegetables and pour the sauce over everything (leave a little extra for serving) and mix it all together.
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Place the noodles/veggies between two bowls, top with crispy tofu and chosen toppings. Enjoy!