SATAY TOFU NOODLES
I’m a sucker for anything peanut-buttery and these satay tofu noodles are no exception. Crispy tofu, crunchy veggies and soft noodles are coated in a creamy peanut sauce. It’s a whole lot of fork twirling deliciousness!
I had the meal tested by two meat-loving males and (surprisingly) both gave it a thumbs up! If you really don’t like tofu you can swap it out for chicken instead.
SATAY TOFU NOODLES
I’m a sucker for anything peanut-buttery and these satay tofu noodles are no exception. I had the meal tested by two meat-loving males and (surprisingly) both gave it a thumbs up!
Ingredients
SATAY TOFU NOODLES
- 300 g firm-style tofu (10.6oz)
- 3 Tbsp cornflour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 broccoli
- 1 brown onion
- 1 large carrot
- 100 g roasted, salted peanuts (3.5oz)
- 5 Tbsp crunchy peanut butter
- 3 Tbsp soy sauce
- 2 Tbsp sweet chilli sauce
- 1 tsp curry powder
- 1 tsp finely grated fresh ginger
- 1 clove garlic, crushed
- 1/2 cup water (125ml)
- 3 Tbsp peanut oil
- 1 cup frozen mixed veggies (150g)
- 400 g pre-cooked flat ribbon noodles (14oz)
- Handful fresh coriander (optional)
Instructions
PREPARE INGREDIENTS
Remove excess moisture from tofu by placing the whole block onto a paper towel-lined plate. Place more paper towels on top, then another plate and weigh it down with a heavy book or chopping board. Leave for 10-15 minutes while you prepare the rest of the meal.
Place cornflour, salt and pepper in a medium-large zip-lock bag and set aside.
Chop broccoli into florets. Thinly slice onion. Spiralise or julienne carrot (alternatively, just cut into thin matchsticks). Roughly chop peanuts.
Whisk together peanut butter, soy sauce, sweet chilli sauce, curry powder, ginger and garlic, then whisk in water.
Pat tofu dry then cut into small triangles or cubes. Place tofu in the zip-lock bag with cornflour mixture and shake gently to coat.
COOK STIR FRY
Heat 1 Tbsp peanut oil in a large non-stick frying pan over a medium-high heat. Fry tofu until crisped around the edges and lightly golden (about 5 minutes). Remove from pan.
Add remaining 2 Tbsp peanut oil to pan and stir fry broccoli, onion, carrot and mixed veggies for 2-3 minutes, until just tender. Add sauce, tofu and noodles and cook, tossing to combine, for 1 minute. If sauce thickens too quickly, add a little extra water.
SERVE
Serve immediately, topped with chopped peanuts and coriander (if using).
Recipe Notes
WINE MATCH: A Gewurtztraminer or dry Riesling.
GLUTEN-FREE OPTION: Ensure cornflour, peanuts, soy sauce and sweet chilli sauce are gluten-free. You can use rice noodles - try dried gluten-free Pad Thai noodles. You will need to cook these in boiling water for 5-6 minutes before using.
INGREDIENT SWAPS: You could easily swap the tofu for diced chicken thighs or tenderloins. Skip the step to remove the moisture but you can still coat in the cornflour mixture.
STORING AND REHEATING: Store in airtight containers in the fridge and reheat in the microwave. Note that it won’t be as saucy when reheated - this stir fry is definitely yummiest when fresh!
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