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Creamy Peanut Noodles with Crumbled Tofu
Plat

Creamy Peanut Noodles with Crumbled Tofu

30 minPour 2Nutri-Score C€€
par @amanda.ducks1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • firm tofu (crumbled by hand)Produits frais125 g
  • corn flourÉpicerie15 ml
  • garlic powderÉpices5 ml
  • onion powderÉpices5 ml
  • vegan chicken stock powderÉpicerie5 ml
  • olive oilÉpicerie15 ml
  • dark soy sauceÉpicerie10 ml
  • rice wine vinegar (divided between tofu and sauce)Épicerie15 ml
  • smooth peanut butterÉpicerie45 ml
  • soy sauceÉpicerie10 ml
  • sesame oilÉpicerie5 ml
  • waterAutres45 ml
  • udon noodlesCéréales200 g
  • cucumber (cut into ribbons)Fruits et légumes0,5 morceaux
  • spring onion (finely sliced, ends discarded)Fruits et légumes1 morceau
  • sesame seedsFruits à coque et graines5 g

par portion

Nutrition

688kcal

Glucides
88 g
Protéines
23 g
Lipides
28 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Saladier ×2
  • Casserole
  • Fouet
  • Économe
  • chopping board

pas à pas

Préparation

  1. Preheat the oven and prepare the tray

    • Preheat the oven to 180 °C, fan-forced.
    • Line a baking tray with baking paper.
    Étape 1

  2. Crumble and season the tofu

    • Crumble the tofu into a bowl with your hands.
    • Add the corn flour, garlic powder, onion powder and vegan chicken stock powder and toss with a spoon.
    • Add the olive oil, dark soy sauce and rice wine vinegar and toss until well coated.
    Étape 2

  3. Bake the tofu

    • Transfer the tofu to the baking tray and spread it out.
    • Bake until golden and crisp.
    Étape 3

  4. Prepare the toppings

    • Use a julienne peeler or a knife to cut the cucumber into ribbons.
    • Finely slice the spring onion, discarding the ends.
    • Set both aside.
    Étape 4

  5. Boil the water

    • Place a small pot of water on high heat and bring to a boil.
    Étape 5

  6. Make the peanut sauce

    • Add the peanut butter, soy sauce, rice wine vinegar, sesame oil and water to a bowl.
    • Whisk until smooth and pourable, adding a little more water or peanut butter if needed.
    Étape 6

  7. Cook the noodles

    • Add the noodles to the boiling water and cook as per packet instructions.
    • Drain the noodles.
    Étape 7

  8. Combine noodles and sauce

    • Combine the drained noodles with the peanut sauce in the bowl.
    • Toss until well coated.
    Étape 8

  9. Serve

    • Serve the peanut noodles in a bowl.
    • Top with the crumbled tofu, cucumber ribbons, spring onion and a sprinkle of sesame seeds.
    Étape 9
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