Hoofdgerecht
Chilli Peanut Noodles with Crispy Cumin Tofu
20 minVoor 2Nutri-Score C€€
C
20 min
20 minChilli Peanut Noodles with Crispy Cumin Tofu
wat u nodig heeft
Ingrediënten
medium firm tofu (lightly crumbled)Vers200 g
light soy sauceVoorraadkast15 ml- dark soy sauceVoorraadkast5 ml
chilli oilVoorraadkast8 ml
cumin powderKruiden en specerijen8 ml- srirachaVoorraadkast15 ml
curry powderKruiden en specerijen10 ml- white vinegarVoorraadkast5 ml
- white pepperKruiden en specerijen5 ml
- MSG (optional)Voorraadkast5 ml
- chilli flakesKruiden en specerijen5 ml
- peanut butterVoorraadkast45 g
- chilli crisp oil (such as Lao Gan Ma)Voorraadkast15 ml
- agave syrup (or sweetener of choice)Voorraadkast8 ml
noodles (boiled)Granen200 g
bok choy (steamed)Groente en fruit150 g
per portie
Voedingswaarden
510kcal
- Koolhydraten
- 53 g
- Eiwitten
- 21 g
- Vetten
- 24 g
wat u gebruikt
Keukengerei
Koekenpan
Steelpan
Mengkom
Kookplaat
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Serve
- Top the noodles with the crispy cumin tofu and steamed bok choy.