Lunch Ideas
Tofu Peanut Noodles
Whole wheat noodles tossed in a peanut and soy sauce with pan-crisped tofu. Twenty minutes, one pan, and it beats ordering in.
600
kcal
34g
protein
66g
carbs
25g
fat
Per serving · makes 2 · 20 minutes
Ingredients
- •150 g whole wheat noodles
- •200 g firm tofu, cubed and patted dry
- •2 cups mixed vegetables (capsicum, cabbage, carrot, spring onion)
- •2 tbsp peanut butter
- •1 tbsp soy sauce, 1 tsp vinegar, 1 tsp chilli sauce
- •1 tbsp ginger-garlic, chopped
- •2 tsp oil, salt to taste
- •1 tbsp roasted peanuts, crushed, to finish
Method
- 1.Boil the noodles until just done, drain, and rinse under cold water so they stop cooking.
- 2.Whisk the peanut butter, soy, vinegar and chilli sauce with 3 tbsp warm water into a pourable sauce.
- 3.Sear the tofu in 1 tsp oil on high heat, undisturbed, until golden on two sides. Set aside.
- 4.In the same pan, fry the ginger-garlic and vegetables on high for 2 minutes. They should stay crunchy.
- 5.Add the noodles, tofu and sauce, toss for a minute, and finish with the crushed peanuts.
Coach’s note
Dry the tofu properly and leave it alone in the pan. Moving it around is why tofu ends up pale and rubbery instead of crisp.
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