Tofu Noodles in Peanut Sauce
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Tofu Noodles in Peanut Sauce

Tofu Noodles in Peanut Sauce

with carrot and bell pepper

This peanut-based dish features crispy tofu, meaning it's packed with protein. The tender veg provides added vitamins and minerals for a nutritious, quick and satisfying stir-fry.

Tags:
Veggie
Quick
Discovery
Allergens:
Soya
Peanut
Egg
Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

280 grams

Tofu

(Contains Soya)

1 sachet(s)

Peanut Butter

(Contains Peanut)

1 unit(s)

Carrot

150 grams

Egg Noodles

(Contains Egg, Wheat)

1 sachet(s)

Thai Style Spice Mix

1 pack(s)

Coconut Milk

2 sachet(s)

Sweet Chilli Sauce

1 unit(s)

Lime

1 unit(s)

Bell Pepper

1 sachet(s)

Miso Paste

(Contains Soya, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

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Nutrition Values

Energy (kJ)3464 kJ
Energy (kcal)828 kcal
Fat37.7 g
of which saturates16.8 g
Carbohydrate89 g
of which sugars21.8 g
Dietary Fiber0.2 g
Protein37.1 g
Cholesterol0 mg
Salt2.01 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve

Instructions

Cook the Noodles
1
  • Boil a large pot of salted water for the egg noodles.
  • When the water is boiling, add the noodles and cook until softened, 4-6 mins.
  • Drain in a sieve and return to the pot, off the heat.
  • Drizzle with oil and toss to prevent sticking. 

TIP: If you’re in a hurry you can boil the water in your kettle.

Crisp the Tofu
2
  • Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
  • Toss with a drizzle of oil, salt and pepper.
  • Place a large pan over high heat with a good glug of oil.
  • Once hot, fry the tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn.
  • Season with salt and pepper. Transfer to a bowl and cover to keep warm.
Prep the Veg
3
  • Meanwhile, trim the carrot, quarter lengthways and chop widthways into small pieces (no need to peel).
  • Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
  • Quarter the lime.
  • Stir the coconut milk (or shake the packet) to dissolve any lumps.
Fry the Veg
4
  • Return the pan to high heat with a drizzle of oil (if required).
  • Add the carrot, season with salt and pepper and fry until tender, 5-6 mins.
  • Lower the heat to medium-high and add the pepper. Fry for another 2-3 mins.
  • Add the Thai spice mix and fry until fragrant, 1 min more. 
  • Stir in peanut butter, coconut milk and 150ml water (double for 4p). Mix well to combine and bring to the boil.
Finishing Touches
5
  • Remove the pan from the heat and add ¼ tsp sugar, the juice of two lime wedges (double both for 4p) and the miso paste
  • Taste and season with sugar, salt and pepper. Add a splash of water if the sauce is too thick. 
  • Add the drained noodles and tofu to the pan.
  • Mix until everything is coated and warmed through, 1 min.
Divide and Serve
6
  • Share the noodles between plates.
  • Top with remaining lime wedges.
  • Finish with a squeeze of lime juice and a drizzle of sweet chilli sauce.
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