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Peanut Noodle Tofu Fry
A light peanut sauce rice noodle and stir fried vegetable dish. I love tofu but you can use leftover chicken if like Hungry Hubby, you think tofu is the spawn of Satan.
Servings: 2
: 396 kcal
Author: Just Jo
Ingredients
  • Rice noodles
  • 100 g firm tofu
  • 1 tbsp peanut oil
  • 2 cloves garlic
  • 1 inch ginger
  • 1 red chilli
  • 200-300 g of veg of your choice*
  • 1 small carrot julienned
  • 2-3 spring onions sliced thinly on the diagonal
  • 1-2 tbsp salted roasted peanuts crushed
For the sauce
  • 3 tbsp peanut butter
  • 1 tbsp balsamic vinegar
  • 1 tbsp toasted sesame oil
  • 2 tbsp dark soy sauce**
  • 1 tbsp lemon juice
Instructions
  1. Place two “nests” of rice noodles in a large bowl, covered in plenty of boiling water. Vermicelli or thicker strands are just fine, use your favourite. They will be dehydrated within 2-3 minutes, just stir well and drain when they are soft.
  2. Prepare the sauce by whisking all the ingredients together in a medium sized bowl.
  3. Prepare the garlic, ginger and red chilli – you could stick them in a mini blender if you like or just crush the cloves and then place all three on a chopping board and chop together until they are like small pieces of fragrant confetti. I chopped them separately for the blog photos but I tend to do it this way in the real world ;)
  4. Preheat a large pan (I don’t have a wok) and spray or brush with oil lightly. Dry your tofu with kitchen roll and slice into inch long pieces about ¼ inch thick. Sear for a minute or two on each side until brown then transfer to the sauce bowl and coat well. Leave to one side for the moment.
  5. Get the pan back on the heat, add the tablespoon of oil and toss in all your vegetables. If you need to, chop or slice them to similar sizes to ensure even cooking.
  6. Add in the garlic, ginger and chilli and keep the heat high, stir fry for 2-3 minutes.
  7. At this point, pop your drained noodles on warmed serving plates and share out the tofu – shake off most of the sauce it has been marinading in.
  8. When blistered and slightly softened, tip in the remains of the sauce and add a splash of water from the kettle to ensure it doesn’t stick and the veg are well coated.
  9. Share between the two plates and top with the raw carrot, spring onions and salted nuts. Eat immediately – although, if you are less greedy than me, you may have some leftovers and cold they would make a wonderful lunch the next day.
Recipe Notes

* = use a selection of vegetables, based on what you have or buy a couple of packs of baby veg. Use more or less as you like - I like having as much veg, if not more than the noodle component of my plate. Sugar snaps, green beans, baby corn, thin asparagus spears, mange tout all work very well. If using large carrots, courgettes, peppers and shallots or onions (another favourite combo of mine) these will obviously need preparing ahead to make them similar sizes to ensure even cooking.
** = if you use Tamari (and double check all the labels) this will be a gluten free meal.
I sometimes use salted cashews to finish the dish and cashew butter in the sauce to ring the changes.