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Chilli Peanut Noodles with Crispy Cumin Tofu
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Chilli Peanut Noodles with Crispy Cumin Tofu

20 minServes 2Nutri-Score C€€
from @prrrunch5 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • medium firm tofu (lightly crumbled)Fresh200 g
  • light soy saucePantry15 ml
  • dark soy saucePantry5 ml
  • chilli oilPantry8 ml
  • cumin powderSpices8 ml
  • srirachaPantry15 ml
  • curry powderSpices10 ml
  • white vinegarPantry5 ml
  • white pepperSpices5 ml
  • MSG (optional)Pantry5 ml
  • chilli flakesSpices5 ml
  • peanut butterPantry45 g
  • chilli crisp oil (such as Lao Gan Ma)Pantry15 ml
  • agave syrup (or sweetener of choice)Pantry8 ml
  • noodles (boiled)Grains200 g
  • bok choy (steamed)Produce150 g

per serving

Nutrition

510kcal

Carbs
53 g
Proteins
21 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl
  • Stovetop

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4

  5. Serve

    • Top the noodles with the crispy cumin tofu and steamed bok choy.
    Step 5
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