Photo by Scott McNiel on Pexels
Spicy Peanut Noodles with Charred Broccoli and Crispy Tofu
Noodles coated with a peanut butter soy rice vinegar sauce, paired with crispy cornflour tofu and charred broccoli.
- 200 g firm tofu
- 2 tbsp cornflour
- 1 tbsp sesame oil
- 300 g broccoli florets
- 2 cloves garlic
- 1 thumb-sized piece ginger
- 4 tbsp smooth peanut butter
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp sriracha sauce
- 150 g wholewheat noodles
- 2 stalks spring onions
- ½ tsp chilli flakes
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Add to a shopping listHow the shopping list works →- Step 1
Press the tofu to remove excess water, then cut into bite-sized cubes.
- Step 2
Toss the tofu cubes with cornflour until evenly coated. Heat 1 tbsp sesame oil in a large non-stick frying pan or wok over medium-high heat.
- Step 3
Add the tofu and cook for 8-10 minutes, turning occasionally, until golden brown and crispy. Remove from the pan and set aside.
- Step 4
Add the broccoli florets to the same pan. Cook for 5-7 minutes, stirring occasionally, until tender-crisp and slightly charred. Add a splash of water if needed to help steam.
- Step 5
While the broccoli cooks, mince the garlic and grate the ginger.
- Step 6
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sriracha, minced garlic, grated ginger, and 2 tbsp water to create the sauce. Adjust sriracha for desired heat.
- Step 7
Cook the wholewheat noodles according to package instructions. Drain well.
- Step 8
Add the cooked noodles and the peanut sauce to the pan with the broccoli. Toss well to coat everything evenly.
- Step 9
Return the crispy tofu to the pan and toss gently to combine. Stir in the chilli flakes.
- Step 10
Slice the spring onions thinly.
- Step 11
Serve the noodles immediately, garnished with sliced spring onions.
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