Satay Tofu with Limey Rice Noodles

and Stir-fried Veg

photo
vegan
Share!
vegan
Share!

Instructions

photo

1 Fry tofu

Slice the tofu into bite-sized cubes. Add the corn starch to a plate. Turn the tofu cubes in the starch until fully coated. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the tofu cubes and fry for 8-10 min until golden and crispy.

photo

2 Soak noodles

Meanwhile, boil a kettle. Add the noodles to a pot or bowl and cover with boiling water. Stir once, then cover with a lid or cling film. Leave to soften for 6 min. Drain once tender.

photo

3 Prep

De-seed and slice the peppers. Slice the snow peas. Finely chop the mint leaves. Pick the coriander leaves. In a bowl, combine the peanut buttermaple syruprice vinegar and sriracha (spicy!). Whisk until smooth.

photo

4 Stir-fry

Heat a pan over medium heat with a drizzle of oil. Once hot, add the peppers and ginger garlic paste. Stir fry for 4 min. Add the snow peas and fry for 2 min further.

photo

5 Toss

Juice the limes. Add the drained noodles to a bowl and toss with the soy sauce, lime juice, sesame oil, vegetable oilmint and coriander leaves. Toss the tofu in the peanut sauce.

photo

6 Serve

Divide the noodles among bowls and top with the stir-fried veg and peanut tofu. Garnish with the peanuts.

Tips for fussy eaters

Add their favourite vegetables and serve the sauce on the side.

Pro tip

The key to crispy tofu is a hot pan, a generous amount of oil and patience. Once you've added the tofu to the hot pan, don't touch it for a while. Turn only once caramelised.

Vegan or not, this one's a crowd-pleaser!

Cooking Time: 30 min

Cals 896 · Prot 32 · Carbs 108 · Fat 37

Dairy-Free

Ingredients

Number of people

Stir-fry

Firm tofu 500 Grams
Corn starch 30 Grams
Vegetable oil 1 Tbsp
Red pepper 1 Piece
Snow peas 100 Grams
Ginger garlic paste 10 Grams
Salted peanuts 60 Grams

Sauce

Peanut butter 30 Grams
Maple syrup 20 ML
Rice vinegar 15 ML
Sriracha sauce 7 ML

Noodles

Rice noodles 150 Grams
Fresh mint 10 Grams
Fresh coriander 15 Grams
Lime 2 Piece
Soy sauce 30 ML
Sesame oil 15 ML
Vegetable oil 1 Tbsp

Vegan or not, this one's a crowd-pleaser!

Cooking Time: 30 min

Cals 896 · Prot 32 · Carbs 108 · Fat 37

Dairy-Free

Instructions

photo

1 Fry tofu

Slice the tofu into bite-sized cubes. Add the corn starch to a plate. Turn the tofu cubes in the starch until fully coated. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the tofu cubes and fry for 8-10 min until golden and crispy.

photo

2 Soak noodles

Meanwhile, boil a kettle. Add the noodles to a pot or bowl and cover with boiling water. Stir once, then cover with a lid or cling film. Leave to soften for 6 min. Drain once tender.

photo

3 Prep

De-seed and slice the peppers. Slice the snow peas. Finely chop the mint leaves. Pick the coriander leaves. In a bowl, combine the peanut buttermaple syruprice vinegar and sriracha (spicy!). Whisk until smooth.

photo

4 Stir-fry

Heat a pan over medium heat with a drizzle of oil. Once hot, add the peppers and ginger garlic paste. Stir fry for 4 min. Add the snow peas and fry for 2 min further.

photo

5 Toss

Juice the limes. Add the drained noodles to a bowl and toss with the soy sauce, lime juice, sesame oil, vegetable oilmint and coriander leaves. Toss the tofu in the peanut sauce.

photo

6 Serve

Divide the noodles among bowls and top with the stir-fried veg and peanut tofu. Garnish with the peanuts.

Tips for fussy eaters

Add their favourite vegetables and serve the sauce on the side.

Pro tip

The key to crispy tofu is a hot pan, a generous amount of oil and patience. Once you've added the tofu to the hot pan, don't touch it for a while. Turn only once caramelised.

Ingredients

Number of people

Stir-fry

Firm tofu 500 Grams
Corn starch 30 Grams
Vegetable oil 1 Tbsp
Red pepper 1 Piece
Snow peas 100 Grams
Ginger garlic paste 10 Grams
Salted peanuts 60 Grams

Sauce

Peanut butter 30 Grams
Maple syrup 20 ML
Rice vinegar 15 ML
Sriracha sauce 7 ML

Noodles

Rice noodles 150 Grams
Fresh mint 10 Grams
Fresh coriander 15 Grams
Lime 2 Piece
Soy sauce 30 ML
Sesame oil 15 ML
Vegetable oil 1 Tbsp
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...