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Creamy Peanut Noodles with Crumbled Tofu
Hoofdgerecht

Creamy Peanut Noodles with Crumbled Tofu

30 minVoor 2Nutri-Score C€€
van @amanda.ducks1 import0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

2 personen
  • firm tofu (crumbled by hand)Vers125 g
  • corn flourVoorraadkast15 ml
  • garlic powderKruiden en specerijen5 ml
  • onion powderKruiden en specerijen5 ml
  • vegan chicken stock powderVoorraadkast5 ml
  • olive oilVoorraadkast15 ml
  • dark soy sauceVoorraadkast10 ml
  • rice wine vinegar (divided between tofu and sauce)Voorraadkast15 ml
  • smooth peanut butterVoorraadkast45 ml
  • soy sauceVoorraadkast10 ml
  • sesame oilVoorraadkast5 ml
  • waterOverig45 ml
  • udon noodlesGranen200 g
  • cucumber (cut into ribbons)Groente en fruit0,5 stukken
  • spring onion (finely sliced, ends discarded)Groente en fruit1 stuk
  • sesame seedsNoten en zaden5 g

per portie

Voedingswaarden

688kcal

Koolhydraten
88 g
Eiwitten
23 g
Vetten
28 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Mengkom ×2
  • Steelpan
  • Garde
  • Dunschiller
  • chopping board

stap voor stap

Bereiding

  1. Preheat the oven and prepare the tray

    • Preheat the oven to 180 °C, fan-forced.
    • Line a baking tray with baking paper.
    Stap 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.
    Stap 2

  3. Bake the tofu

    • Transfer the tofu to the baking tray and spread it out.
    • Bake until golden and crisp.
    Stap 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.
    Stap 4

  5. Boil the water

    • Place a small pot of water on high heat and bring to a boil.
    Stap 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.
    Stap 6

  7. Cook the noodles

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

  8. Combine noodles and sauce

    • Combine the drained noodles with the peanut sauce in the bowl.
    • Toss until well coated.
    Stap 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.
    Stap 9
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