Satay Tofu with Zingy Rice Noodles

Name: Satay Tofu with Zingy Rice Noodles and Stir-fried Veg
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Firm tofu; 30 Grams of Corn starch; 1 Tbsp of Vegetable oil; 1 Piece of Red pepper; 100 Grams of Snow peas; 10 Grams of Ginger garlic paste; 60 Grams of Salted peanuts; 30 Grams of Peanut butter; 20 ML of Maple syrup; 15 ML of Rice vinegar; 7 ML of Sriracha sauce; 150 Grams of Rice noodles; 10 Grams of Fresh mint; 15 Grams of Fresh coriander; 2 Piece of Lime; 30 ML of Soy sauce; 15 ML of Sesame oil; 1 Tbsp of Vegetable oil

and Stir-fried Veg

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

Cals 817 · Prot 44 · Carbs 73 · Fat 44

Vegan

30 min

Satay Tofu with Zingy Rice Noodles and Stir-fried Veg

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

Cals 817 · Prot 44 · Carbs 73 · Fat 44

Vegan

Ingredients

Stir-fry

Firm tofu 9*

300 Grams

Corn starch

30 Grams

Vegetable oil

1 Tbsp

Red pepper

1 Piece

Snow peas

100 Grams

Ginger garlic paste

10 Grams

Salted peanuts 1*

60 Grams

Sauce

Peanut butter 1*9*

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 9*10*11*

30 ML

Sesame oil 3*9*

15 ML

Vegetable oil

1 Tbsp

Allergens

*9 Soya, *1 Peanuts, *10 Wheat, *11 Gluten, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3418 / 817
Fats (g)	43.8
of which saturated (g)	6.2
Carbohydrates (g)	73
of which sugars (g)	20.1
Fibers (g)	14.4
Proteins (g)	43.5
Salt (g)	9.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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.

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 butter, maple syrup, rice vinegar and sriracha (spicy!). Whisk until smooth.

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.

5 Toss

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