Stir-fried vegetable noodles with peanut sauce and spring onions
12 September 2018
Ingredients
- firm tofu, 500 g
- paper towel, 6-8 sheets
- soy sauce, 3 tbsp (optional)
- rice noodles, 200-250 g dry (or equivalent wok-ready)
- peanut oil, 1-2 tbsp
- minced garlic, 2 tsp (optional)
- minced ginger, 2 tsp (optional)
- bok choy, 1 (or other Asian greens; chopped)
- red capsicum, 1 (diced)
- broccoli, 1 head (florets)
- thai peanut sauce, 1 jar
- crushed peanuts, to taste (optional)
- spring onions, 3-4 (optional)
- garlic, 2 tsp (optional)
Instructions
- Cut tofu into 4 square slices. Place folded paper towel between the slices and press out excess moisture. Repeat and press under a chopping board. Leave for 10 minutes to absorb as much moisture as possible.
- Meanwhile, chop up your vegies.
- Cut up slices of tofu as you like them. Marinate tofu in soy sauce if desired, though a good peanut sauce should be tasty enough that you don't need to.
- Bring a pot of water to the boil. When done, add rice noodles and cook according to package directions.
- Add peanut oil to a wok (or pot or pan). Place over high heat. Add garlic and ginger if using, and cook for 1 minute until aromatic.
- Add tofu to wok and cook until starting to brown. Now add broccoli and capsicum, and stir continually for 3–5 minutes.
- Add bok choy and peanut sauce, stir to combine and cook until vegetables are tender-crisp. Use the broccoli as your yardstick.
- Serve noodles topped with vegies and tofu in peanut sauce, crushed peanuts, and spring onions. Enjoy!