Spicy Peanut Noodles with Crispy Tofu
This week, we're swapping boring dinners for an explosion of flavor! Our Spicy Peanut Noodles with Crispy Tofu is the perfect exciting and tasty meal, combining a creamy, spicy sauce with crunchy toppings for a dinner that's anything but ordinary.
Ingredients
- Firm Tofu400 g
- Cornstarch2 tbsp
- Ramen or Udon noodles400 g
- Creamy Peanut Butter4 tbsp
- Soy Sauce3 tbsp
- Sriracha or chili garlic sauce2 tbsp
- Maple Syrup1 tbsp
- Rice Vinegar1 tbsp
- Toasted Sesame Oil1 tsp
- Garlic, minced2 cloves
- Fresh Ginger, grated1 tbsp
- Hot water60 ml
- Neutral cooking oil2 tbsp
- Cucumber, for garnish0.5 pcs
- Spring Onions, sliced2 pcs
- Roasted Peanuts, chopped1 handful
- Lime1 pcs
Instructions
Press the tofu for at least 10 minutes to remove excess water. Cut it into 2 cm cubes and toss with cornstarch until lightly coated.
In a small bowl, whisk together peanut butter, soy sauce, sriracha, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Slowly add hot water while whisking until you reach a smooth, pourable sauce consistency.
Cook the noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
Heat the neutral oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook for 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove from skillet and set aside.
Add the cooked noodles and the peanut sauce to the now-empty skillet. Toss continuously over medium heat for 1-2 minutes until the noodles are hot and well-coated in the sauce.
Divide the saucy noodles among four bowls. Top with the crispy tofu, julienned cucumber, sliced spring onions, and chopped peanuts. Serve immediately with a lime wedge for squeezing over.