Recipes › Dinner

• Dinner
• 20 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Thai peanut noodles with tofu

Vegan rice noodles with crispy tofu, vegetables and satay sauce.

Calories

803

Protein

36 g

Carbs

85 g

Fat

39 g

Per serving. Makes 2 servings.

Ingredients

• 150 g Rice noodles, dry
• 250 g Firm tofu
• 1 tbsp Vegetable oil
• 1 Red bell pepper
• 1 Carrot
• 100 g Red cabbage
• 10 g Fresh coriander
• 20 g Peanuts
• 2 servings Peanut satay sauce

Contains: Cereals containing gluten, Peanuts, Soybeans. Always check the labels of what you buy.

Method

1. Put the noodles in a bowl, cover with boiling water and leave for 6 minutes. Drain and rinse.
2. Pat the tofu dry and cut into cubes. Heat the oil in a wok and fry the tofu for 6 minutes until crisp. Set aside.
3. Deseed and slice the pepper, cut the carrot into matchsticks and shred the cabbage. Stir-fry them for 2 minutes.
4. Add the noodles, tofu and satay sauce (loosened with a splash of hot water) and toss until coated.
5. Serve topped with chopped peanuts and coriander.

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