Peanut Tofu Noodles with Lime
- 30 min
- ≈ €3.14
- 2 servings
- Easy
firm tofu, carrots, and white cabbage: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
- peanuts
Equipment
- stove
Prepare
Cut tofu
Cut tofu, carrot, white cabbage, and spring onion into even bite-size pieces.
Cook
Bring a large pot of tap water to the boil
Bring a large pot of tap water to the boil; Cook egg-free pasta for 9–11 minutes until al dente Reserve some cooking water, then drain.
Heat rapeseed oil in a large pan over medium-high heat
Heat rapeseed oil in a large pan over medium-high heat. Fry tofu for 7–9 minutes, until piping hot and browned on several sides.
Add carrot
Add carrot, white cabbage, and spring onion and cook for 4–5 minutes more, until the vegetables are tender.
Whisk peanut butter
Whisk peanut butter, soy sauce, and lime juice with a little reserved pasta water until smooth.
Add egg-free pasta and the peanut sauce straight
Add egg-free pasta and the peanut sauce straight to the vegetable and tofu pan. Toss over medium heat for 1–2 minutes until glossy and coated.
Finish
Toss over medium heat for 1–2 minutes until glossy
Add reserved pasta water a splash at a time if needed, then divide between the serving bowls.
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