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Chilli Peanut Noodles with Crispy Cumin Tofu
20 Min.Für 2Nutri-Score C€€
C
20 Min.
20 Min.Chilli Peanut Noodles with Crispy Cumin Tofu
was Sie brauchen
Zutaten
medium firm tofu (lightly crumbled)Frischeprodukte200 g
light soy sauceVorräte15 ml- dark soy sauceVorräte5 ml
chilli oilVorräte8 ml
cumin powderGewürze8 ml- srirachaVorräte15 ml
curry powderGewürze10 ml- white vinegarVorräte5 ml
- white pepperGewürze5 ml
- MSG (optional)Vorräte5 ml
- chilli flakesGewürze5 ml
- peanut butterVorräte45 g
- chilli crisp oil (such as Lao Gan Ma)Vorräte15 ml
- agave syrup (or sweetener of choice)Vorräte8 ml
noodles (boiled)Getreide200 g
bok choy (steamed)Obst & Gemüse150 g
pro Portion
Nährwerte
510kcal
- Kohlenhydrate
- 53 g
- Eiweiß
- 21 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Bratpfanne
Stielkasserolle
Rührschüssel
Kochfeld
Schritt für Schritt
Zubereitung
- Schritt 1
Season the crumbled tofu
- Lightly crumble the medium firm tofu into a bowl.
- Season with light soy sauce, dark soy sauce, curry powder, white pepper, sriracha, white vinegar, chilli oil, cumin powder, chilli flakes and MSG if using.
- Mix until the tofu is evenly coated.
- Schritt 2
Crisp the cumin tofu
- Cook the tofu in a pan over medium heat, stirring, to draw out all the moisture.
- Keep cooking until it becomes nice and crumbly and crispy.
- Schritt 3
Make the chilli peanut sauce
- Whisk the peanut butter, chilli crisp oil and agave syrup in a bowl.
- Loosen with a little noodle water until smooth and pourable.
- Schritt 4
Toss the noodles
- Add the boiled noodles to the sauce and toss to coat.
- Keep it a little saucy, as it thickens as it sits.
- Schritt 5
Serve
- Top the noodles with the crispy cumin tofu and steamed bok choy.