Peanut Tofu Noodles with Lime
- 30 min
- ≈ €3.14
- 2 servings
- Easy
Main ingredients: firm tofu, carrots, white cabbage, and egg-free pasta. Allow about 30 minutes for 2 servings.
Estimates per serving, whatever the number of servings. 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
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
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
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
Add reserved pasta water
Add reserved pasta water a splash at a time if needed, then divide between the serving bowls.
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Recipe from VegPlan · https://vegplan.app/recipes/peanut-tofu-pad-thai-style-noodles
