Plat
Chilli Peanut Noodles with Crispy Cumin Tofu
20 minPour 2Nutri-Score C€€
C
20 min
20 minChilli Peanut Noodles with Crispy Cumin Tofu
ce qu’il vous faut
Ingrédients
medium firm tofu (lightly crumbled)Produits frais200 g
light soy sauceÉpicerie15 ml- dark soy sauceÉpicerie5 ml
chilli oilÉpicerie8 ml
cumin powderÉpices8 ml- srirachaÉpicerie15 ml
curry powderÉpices10 ml- white vinegarÉpicerie5 ml
- white pepperÉpices5 ml
- MSG (optional)Épicerie5 ml
- chilli flakesÉpices5 ml
- peanut butterÉpicerie45 g
- chilli crisp oil (such as Lao Gan Ma)Épicerie15 ml
- agave syrup (or sweetener of choice)Épicerie8 ml
noodles (boiled)Céréales200 g
bok choy (steamed)Fruits et légumes150 g
par portion
Nutrition
510kcal
- Glucides
- 53 g
- Protéines
- 21 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Saladier
Plaque de cuisson
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Serve
- Top the noodles with the crispy cumin tofu and steamed bok choy.