Plato principal
Chilli Peanut Noodles with Crispy Cumin Tofu
20 minPara 2Nutri-Score C€€
C
20 min
20 minChilli Peanut Noodles with Crispy Cumin Tofu
lo que necesita
Ingredientes
medium firm tofu (lightly crumbled)Fresco200 g
light soy sauceDespensa15 ml- dark soy sauceDespensa5 ml
chilli oilDespensa8 ml
cumin powderEspecias8 ml- srirachaDespensa15 ml
curry powderEspecias10 ml- white vinegarDespensa5 ml
- white pepperEspecias5 ml
- MSG (optional)Despensa5 ml
- chilli flakesEspecias5 ml
- peanut butterDespensa45 g
- chilli crisp oil (such as Lao Gan Ma)Despensa15 ml
- agave syrup (or sweetener of choice)Despensa8 ml
noodles (boiled)Cereales200 g
bok choy (steamed)Frutas y verduras150 g
por ración
Nutrición
510kcal
- Carbohidratos
- 53 g
- Proteínas
- 21 g
- Grasas
- 24 g
lo que usará
Utensilios
Sartén
Cazo
Bol
Placa de cocina
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 5
Serve
- Top the noodles with the crispy cumin tofu and steamed bok choy.