Photo by Victoria Emerson on Pexels
Thai-Inspired Peanut Noodle Bowl with Tofu & Vegetables
Egg noodles with golden tofu and stir-fried carrot, red pepper, and pak choi in garlic-lime peanut sauce.
- 280 g firm tofu
- 200 g egg noodles
- 200 g pak choi
- 150 g red pepper
- 100 g carrot
- 60 g peanut butter
- 1 whole lime
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 whole garlic clove
- 15 g fresh coriander
- 2 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Press the tofu between kitchen paper to remove excess moisture. Cut into 2cm cubes.
- Step 2
Heat 15ml vegetable oil in a wok or large frying pan over medium-high heat. Add the tofu cubes and cook for 6–8 minutes, turning occasionally, until golden on all sides. Remove and set aside.
- Step 3
Cook the egg noodles according to packet instructions. Drain and set aside.
- Step 4
In the same wok, add the remaining 15ml oil. Mince 2 garlic cloves and add to the pan, cooking for 30 seconds until fragrant.
- Step 5
Add the sliced red pepper and julienned carrot, stir-frying for 3–4 minutes until tender-crisp.
- Step 6
Add the pak choi and cook for another 2 minutes until just wilted.
- Step 7
In a small bowl, whisk together 60g peanut butter, 30ml soy sauce, 15ml rice vinegar, and juice of 1 lime until smooth. Add 30ml water to loosen if needed.
- Step 8
Return the tofu to the wok with the cooked noodles and pour the peanut sauce over everything. Toss gently to coat all ingredients, cooking for 1–2 minutes until heated through.
- Step 9
Divide between two bowls and garnish with fresh coriander leaves.
- Step 10
Serve immediately.
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