Satay Tofu with Noodles, Sugar Snap Peas, Chilli and Coriander
Serves
|
Preparation
|
Cooking
|
Difficulty
|
| 4 | 15 min | 15 min | Capable Cook |
Ingredients
- 450g Fantastic Hokkien Fresh Noodles
- 2 tbsp peanut oil
- 375g firm tofu, cut into bite sized chunks
- 1 red onion, peeled and sliced
- 1 long red chilli, sliced
- 1 carrot, peeled and julienned
- 1 zucchini, deseeded and finely sliced
- 150g sugar snap peas
Satay sauce
- 1 tsp peanut oil
- 2 cloves garlic, peeled and sliced
- ½ cup vegan beef style stock
- ¼ cup crunchy peanut butter
- ¼ cup sweet chilli sauce
- 1 tbsp soy sauce
- 2 tbsp lime juice
To garnish
- 2 tbsp roasted peanuts
- 4 sprigs fresh coriander
Method
-
Step 1
Prepare the noodles according to pack instructions, drain and keep warm.
-
Step 2
For the sauce, heat oil in a medium saucepan over a medium heat. Add the garlic and cook for 1 minute. Add stock, peanut butter, sweet chilli sauce, soy sauce and lime juice. Bring mixture to the boil, stirring until smooth, then remove from heat.
-
Step 3
Meanwhile, heat 1 tablespoon oil in a wok over a medium-high heat. Add tofu and stir-fry for 2-3 minutes or until edges become golden. Remove from pan.
-
Step 4
Heat remaining oil in the wok, add onion, chilli, carrot, zucchini and sugar snap peas, stir-fry for 2 minutes. Add 2 tablespoons water, cover and cook for 2 minutes.
-
Step 5
Add prepared noodles, cooked tofu and sauce to the wok, stirring gently to combine and until heated through.
-
Step 6
To serve, garnish with roasted peanuts and fresh coriander.
Print & Share
Product Options
Sign up for to receive the latest recipes and promotions straight to your inbox.