Tofu Noodles in Peanut Sauce
with carrot and bell pepper
This peanut-based dish features crispy tofu, meaning it's packed with protein. The tender veg provides added vitamins and minerals for a nutritious, quick and satisfying stir-fry.
Tags:
Climate Conscious
•Veggie
•Quick
Allergens:
Soya
•Peanut
•Egg
•Wheat
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
280 grams
Tofu
(Contains Soya)
1 sachet(s)
Peanut Butter
(Contains Peanut)
1 unit(s)
Carrot
150 grams
Egg Noodles
(Contains Egg, Wheat)
1 sachet(s)
Thai Style Spice Mix
1 pack(s)
Coconut Milk
2 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
1 unit(s)
Lime
1 unit(s)
Bell Pepper
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3497 kJ
Energy (kcal)836 kcal
Fat37.5 g
of which saturates16.8 g
Carbohydrate92.1 g
of which sugars25.4 g
Dietary Fiber0 g
Protein36.7 g
Cholesterol0 mg
Salt1.63 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
Cooking Steps
1
- Boil a large pot of salted water for the egg noodles.
- When the water is boiling, add the noodles and cook until softened, 4-6 mins.
- Drain in a sieve and return to the pot with a splash of oil.
- Toss to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
- Toss with a drizzle of oil, half the Thai style spice mix, 1⁄2 tsp salt (double for 4p) and pepper.
- Place a pan over high heat with a good glug of oil.
- Once hot, fry the tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn.
- Season with salt and pepper. Transfer to a bowl and cover to keep warm.
3
- Meanwhile, trim the carrot, quarter lengthways and chop widthways into small pieces (no need to peel).
- Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Quarter the lime.
4
- Return the pan to high heat with a drizzle of oil (if required).
- Add the carrot, season with salt and pepper and fry until tender, 5-6 mins.
- Lower the heat to medium-high and add the pepper. Fry for another 2-3 mins.
- Add the remaining Thai spice mix and fry for 1 min more.
- Next add the peanut butter, coconut milk, and 150ml water (double for 4p) to the pan. Stir well to combine and bring to the boil.
5
- Remove the pan from the heat and add ¼ tsp sugar, the juice of two lime wedges (double both for 4p) and the ketjap manis.
- Taste and season with sugar, salt and pepper. Add a splash of water if the sauce is too thick.
- Add the drained noodles and tofu to the pan and mix until everything is coated and warmed through, 1 min.
6
- Share the noodles between plates.
- Top with remaining lime wedges.
- Finish with a squeeze of lime juice and a drizzle of sweet chilli sauce.
