Thai Peanut Noodles with Tofu and Vegetables
Thai peanut-style noodles with seared tofu and tender-crisp broccoli, tossed around peanut butter, soy and lime sauce.
- 150 g dried rice noodles
- 200 g firm tofu
- 200 g broccoli florets
- 1 medium carrot
- 1 medium red bell pepper
- 60 g peanut butter
- 2 tbsp soy sauce
- 1 medium lime
- 1 tbsp maple syrup
- 2 tsp sesame oil
- 10 g fresh coriander
- 1 tbsp sesame seeds
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Press the tofu to remove excess water, then dice into 1.5cm cubes.
- Step 2
Cook rice noodles according to package instructions.
- Step 3
Steam or stir-fry the broccoli florets until tender-crisp.
- Step 4
Julienne the carrot and slice the bell pepper.
- Step 5
In a bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, and sesame oil for the sauce.
- Step 6
Heat a pan with a little sesame oil. Fry the tofu cubes until golden brown.
- Step 7
Add the carrot and bell pepper to the pan and stir-fry for 2-3 minutes.
- Step 8
Add the cooked noodles, broccoli, and sauce to the pan. Toss to combine.
- Step 9
Garnish with fresh coriander and sesame seeds before serving.
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