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:
Quick
•Veggie
•Climate Conscious
Allergens:
Peanut
•Egg
•Wheat
•Soya
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
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
1 sachet(s)
Sweet Chilli Sauce
1 unit(s)
Lime
1 unit(s)
Bell Pepper
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 unit(s)
Tofu
(Contains Soya)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3333 kJ
Energy (kcal)797 kcal
Fat35.5 g
of which saturates16.5 g
Carbohydrate88.9 g
of which sugars23.7 g
Dietary Fiber0.9 g
Protein33.1 g
Cholesterol0 mg
Salt2.9 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, off the heat.
- Drizzle with oil and 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, pepper and half the soy sauce.
- Place a large 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.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
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 Thai spice mix and fry until fragrant, 1 min more.
- Stir in peanut butter, coconut milk and 150ml water (double for 4p). Mix 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 remaining soy sauce.
- 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.
- 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.
