Peanut Noodle Stir Fry
with Crispy Tofu

INGREDIENTS:
For 4 servings
Peanut Sauce:
-
2 tbsp pure organic peanut butter
-
3 large cloves garlic
-
2 thumb size pieces of ginger
-
1/3 cup soy sauce
-
1 tbsp agave/maple syrup
-
2 tbsp sesame oil
-
Juice from 1 lime
-
2 tsp sriracha, or red curry paste (optional)
-
3 tbsp water
Veggies/Noodles:
-
1 bag (approx. 300g) rice noodles or whole-wheat noodles
-
1 red onion, roughly chopped
-
2 capsicums (peppers), preferably red and yellow, sliced lengthwise
-
1 head of broccoli, chopped into small florets
Tofu + Marinade (optional):
-
1 block firm tofu (approx. 300g)
-
1.5 tbsp soy sauce
-
2 garlic cloves, minced
-
zest from 1 lime
-
2 tbsp lime juice
-
1 tsp chilli flakes (optional)
Optional Toppings:
-
chopped spring onion (shallots), roasted cashews or peanuts, lime, chilli flakes and coriander
DIRECTIONS:
-
Preheat the oven to 200 degrees (C) fan-force. After pressing the tofu, cut it into cubes.
-
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.
-
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.
-
Prep all of the vegetables and quickly sauté them in a pan.
-
While your vegetables are being sautéed, cook your noodles according to the packet directions.
-
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.
-
Place the noodles/veggies between two bowls, top with crispy tofu and chosen toppings. Enjoy!