Thai-Style Roasted Tofu with Coconut-Lime Rice Noodles & Peanut-Lime Dressing
Crispy roast tofu tossed through coconut-lime rice noodles with a bright peanut dressing and fresh herbs.
- 300 g tofu
- 180 g rice noodles
- 200 ml coconut milk (carton)
- 2 pc lime
- 2 tbsp soy sauce
- 2½ cloves garlic
- 12 g ginger
- 1 tsp brown sugar
- 45 g groundnut butter (peanut butter)
- ½ tsp chilli flakes
- 1 tsp sesame oil
- 60 g spring onions
- 20 g coriander
- 120 g cucumber
- 2 tsp vegetable oil
- ½ tsp salt
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Add to a shopping listHow the shopping list works →- Step 1
Heat oven to 220°C. Pat tofu dry and cube. Toss with soy sauce, half the grated garlic, half the grated ginger, brown sugar, a pinch of salt and 1 tsp vegetable oil. Spread on a tray.
- Step 2
Roast tofu for 18–22 minutes, turning once, until deep golden and crisp at edges.
- Step 3
Soak rice noodles in hot water (or cook per pack) until just tender; drain well. In a pan, warm coconut milk with lime zest and juice (start with 1 lime), remaining garlic/ginger and a pinch of salt. Simmer 2 minutes.
- Step 4
Make peanut-lime dressing: whisk peanut butter with 3 tbsp hot coconut-lime sauce, chilli flakes, 1 tbsp lime juice and sesame oil; loosen with a little water if needed.
- Step 5
Slice spring onions and cucumber. Toss noodles with remaining coconut-lime sauce and dressing, then fold in roasted tofu.
- Step 6
Finish with herbs (coriander), cucumber crunch and extra lime juice to balance salty/creamy/tangy.
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