Chilli peanut noodles with crispy tofu 😍 by cook_with_veggies⠀
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Elements (serves 2)⠀
450g udon noodles⠀
1 block of additional agency tofu – pressed for at the very least 15 minutes⠀
1 white onion – chopped⠀
1 clove of garlic – minced⠀
half of broccoli head – lower into florets⠀
2tbsp oil (separated)⠀
3tsp cornflour⠀
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For the sauce⠀
1/Four cup pure easy peanut butter⠀
1.5tbsp srirarcha⠀
1tsp lemon⠀
1tbsp soy sauce⠀
100ml water⠀
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Garnish⠀
Crushed pure peanuts⠀
Chilli flakes⠀
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Mix the sauce elements in a bowl and whisk totally. Put aside.⠀
Put the broccoli in a pan of boiling water and prepare dinner for round 8-10 minutes, or till mushy.⠀
Add 3tbsp cornflour to a bowl, put aside.⠀
Lower the tofu into cubes after which roll every dice within the bowl of cornflour till all sides are lined.⠀
Warmth 1tbsp oil in a pan and toss within the tofu cubes. Prepare dinner for round 8-10 minutes or till crispy.⠀
In a separate pan, add 1tbsp oil and add in onion. Sauté for round 5 minutes, or till translucent. Add in minced garlic and proceed to prepare dinner for 3-Four minutes.⠀
Add in udon noodles and half of of the peanut sauce. Stir by throughly. Be at liberty so as to add a splash of water if the sauce turns into too thick.⠀
Add the cooked tofu to the noodle pan and stir by.⠀
Take away from warmth and serve.⠀
Add broccoli on the highest of the noodles, and drizzle over the remaining peanut sauce. Garnish with chilli flakes and crushed pure peanuts
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