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Chilli Peanut Noodles with Crispy Cumin Tofu
20 minPorcje: 2Nutri-Score C€€
C
20 min
20 minChilli Peanut Noodles with Crispy Cumin Tofu
czego potrzebujesz
Składniki
medium firm tofu (lightly crumbled)Produkty świeże200 g
light soy sauceSpiżarnia15 ml- dark soy sauceSpiżarnia5 ml
chilli oilSpiżarnia8 ml
cumin powderPrzyprawy8 ml- srirachaSpiżarnia15 ml
curry powderPrzyprawy10 ml- white vinegarSpiżarnia5 ml
- white pepperPrzyprawy5 ml
- MSG (optional)Spiżarnia5 ml
- chilli flakesPrzyprawy5 ml
- peanut butterSpiżarnia45 g
- chilli crisp oil (such as Lao Gan Ma)Spiżarnia15 ml
- agave syrup (or sweetener of choice)Spiżarnia8 ml
noodles (boiled)Produkty zbożowe200 g
bok choy (steamed)Warzywa i owoce150 g
na porcję
Wartości odżywcze
510kcal
- Węglowodany
- 53 g
- Białko
- 21 g
- Tłuszcz
- 24 g
czego użyjesz
Przybory
Patelnia
Rondel
Miska
Płyta kuchenna
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 5
Serve
- Top the noodles with the crispy cumin tofu and steamed bok choy.