Peanut Crusted Tofu Noodles

Step 1/7

• ½ bar extra firm tofu

• knife
• kitchen paper

First up drain & pat dry the tofu using kitchen paper. Cut the block into 1inch by 1/2 inch rectangles.

Step 2/7

• ½ tbsp smooth peanut butter
• 2½ tbsp soy sauce
• ½ juice of lime
• ½ pinch dried chilli flakes
• ¼ tsp dried garlic

Mix together the peanut butter, soy, lime, chilli & garlic.

Step 3/7

• 37½ g blitzed roasted peanuts

• blender

Blitz the roasted peanuts. Dip the tofu fillets into the peanut butter mixture then into the peanut crumb & make sure they are all nicely coated.

Step 4/7

Once you’ve coated all of the tofu, place the tofu on to a baking tray lined with greaseproof paper. Pre heat your oven to 180 degrees C.

Step 5/7

Next lightly colour the coated tofu in a dry non stick frying pan placed over a medium heat for around 2 minutes on each side. Once golden place the tofu back onto the baking tray and then into your preheated oven for 15 minutes.

Step 6/7

• 1½ tbsp Sriracha
• 170 g egg free noodles
• ½ red onion
• ½ red chilli
• ½ bag baby corn
• ½ bag mangetout
• ½ head bok choy

• wok

For the noodles, pre heat a wok over a medium heat. When the pan is hot add a little oil or water followed by the vegetables. Wok fry for 3-4 minutes. Add the cooked noodles followed by the soy & sriracha. Make sure everything is coated in the sauce before serving.

Step 7/7

To serve, slice the tofu fillets on angle and serve them on a top of a bed of noodles.