Peanut Noodles with Crispy Tofu
AsianMainshigh proteincreamygluten freequick
TOFU+36g protein
Recipe by Nikoleta · @surovadcerka
Soy sauce first, cornstarch second, and the order is not interchangeable. The tofu is tossed in soy sauce and left to take it up, then dusted in starch just before frying. Starch first and the soy sauce simply washes it off; done in this order, you get a seasoned piece with a dry coating that crisps.
The noodles finish in the sauce, not in water. Softened in hot water first, then folded into the pan for about a minute — they absorb the peanut sauce as they finish, which is why every strand tastes of it rather than being coated at the last second.
Thin the sauce with water as you go. Peanut butters and coconut milks vary enormously in thickness. Thirty-five minutes, 36 g of protein.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
tofu
- 200 g firm white tofu
- 1/2 tbsp soy sauce
- 1 1/2 tbsp cornstarch
- 1/2 tbsp canola oil
main
- 150 g rice noodles
sauce
- 1 tsp canola oil
- 10 g fresh ginger, minced
- 1 garlic clove, minced
- 1/2 fresh chili pepper, chopped
- 250 g coconut milk
- 10 g soy sauce
- 80 g peanut butter
- 100 ml water
- 1 tsp salt
finish
- 1 lime, juice
- fresh cilantro
- 200 g broccoli
- 100 g sugar snap peas
- 1 red bell pepper (optional)
Contains: gluten, nuts, soy
How to make it
Nutrition
1065Calories
36 gProtein
102 gCarbs
62 gFat
12 gFiber
per serving
