Tofu with Spicy Peanut Butter Noodles

Charmaine Lu -
  • 280g very firm tofu
  • 3 tbsp oil
  • 200g dried rice noodles
  • 2 tbsp crunchy peanut butter
  • 2 tbsp Thai sweet chili sauce
  • 2 tbsp soy sauce
  • 2 tsp rice vinegar
  • 6 sliced spring onions
  • ½ cucumber, thinly sliced
  • 100g thinly sliced radishes
  • Cut the tofu into 2cm pieces, then fry in the oil for 3 mins on each side or until crisp and golden. Drain on kitchen paper and set aside. Meanwhile, place the noodles in a large bowl and soak in boiling water for 3 mins.
  • Whisk together the chilli sauce, peanut butter, vinegar and soy sauce, then loosen with 2 tsp of boiling water. Drain the noodles and add to the sauce, then stir in the spring onions and mix well. Serve the noodles in bowls, and top with the crispy tofu, radishes, cucumber and a splash of soy sauce - yum!
25 mins
4 serving