Creamy Peanut Tofu Noodles
- 38 min
- ≈ €3.68
- 2 servings
- Easy
Quick savoury noodles with crisp tofu, plenty of vegetables and a creamy peanut-lime sauce.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
- peanuts
Equipment
- large pot
- large pan
- knife
- cutting board
- colander
- mixing bowl
Prepare
Press the tofu dry and cut into 2 cm cubes
Press the tofu dry and cut into 2 cm cubes. Cut the carrot into matchsticks.
Cook
Pepper into strips and cabbage into very fine shreds
Pepper into strips and cabbage into very fine shreds. Slice the spring onion; finely grate the ginger and garlic.
Cook the pasta until al dente for 9–11 minutes
Cook the pasta until al dente for 9–11 minutes. Reserve some cooking water before draining.
Whisk the peanut butter
Whisk the peanut butter, soy sauce, lime juice, ginger, garlic and some cooking water until smooth. It should pour easily; add a little more cooking water if needed.
Crisp the tofu
Heat the rapeseed oil in a large frying pan over medium-high heat. Fry the tofu for 8–10 minutes until golden on all sides, then push it to the edge of the pan.
Add the carrot
Add the carrot, pepper and cabbage and stir-fry for 4–5 minutes so the vegetables retain some bite. Add the pasta and sauce and toss thoroughly for 1–2 minutes.
Finish
Divide between the serving bowls
Divide between the serving bowls. Sprinkle with chopped roasted peanuts and spring onion and serve immediately.
More vegan recipes
Peanut Tofu Noodles with Lime
Crispy Teriyaki Tofu Bowl
Sesame Ginger Tofu Cabbage Noodles
Creamy Vegan Mac with Broccoli
Black Bean and Pepper Fajitas
Creamy Tofu Carbonara
Black Bean Sweet Potato Quesadillas
Crispy Tofu Katsu Curry
Crispy Tofu Schnitzel with Warm Potato Salad
Glazed Tofu Slaw Buns
Homemade Seitan Kebab Wrap
