Spicy Peanut Noodles with Crispy Tofu & Green Onions

A 510-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 150g Firm tofu, pressed and cubed
• 100g Wholewheat noodles (dry weight)
• 1 tbsp Cornflour
• 1 tbsp Natural peanut butter
• 1 tbsp Low-sodium soy sauce (or tamari)
• 1 tsp Sriracha or chili paste
• 1/2 tsp Honey or maple syrup
• 1 tsp Ginger, minced
• 1 clove Garlic, minced
• 2 tbsp Warm water
• 2 Green onions, thinly sliced
• 1 tsp Toasted sesame oil
• 1 cup Fresh spinach (for volume and nutrients)

Instructions

1. Prep: Press the tofu to remove excess moisture, then cut into 1-inch cubes. Finely slice the green onions and mince the garlic and ginger.
2. In a small bowl, whisk together the peanut butter, soy sauce, sriracha, honey, ginger, garlic, and warm water until smooth to create the sauce.
3. Toss the tofu cubes in cornflour until evenly coated. Heat the sesame oil in a non-stick pan over medium-high heat on the hob.
4. Fry the tofu for 8-10 minutes, turning occasionally until all sides are golden and crispy. Remove and set aside.
5. While tofu is frying, cook the noodles in boiling water according to package instructions (usually 4-6 minutes). Drain and set aside.
6. In the same pan used for tofu, add the spinach and a splash of water. Cook for 1 minute until wilted, then add the noodles and peanut sauce. Toss well to coat.
7. Divide the noodles into two bowls, top with the crispy tofu, and garnish generously with the fresh green onions.