Spicy Peanut Tofu Stir-Fry with Rice Noodles

A 495-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 280g Extra firm tofu, pressed and cubed
• 1 tbsp Cornflour
• 1 tbsp Sesame oil
• 1 head Broccoli, cut into small florets
• 1 Red bell pepper, thinly sliced
• 1 Carrot, julienned
• 2 tbsp Smooth peanut butter
• 1 tbsp Sriracha or chili paste
• 2 tbsp Soy sauce (low sodium)
• 1 tbsp Rice vinegar
• 1 tsp Fresh ginger, grated
• 100g Rice noodles (dry weight)
• 1 Spring onion, sliced for garnish

Instructions

1. Prep: Press the tofu to remove excess moisture, cut into 2cm cubes, and toss in a bowl with cornflour until evenly coated. Prep all vegetables and boil water for the noodles.
2. Cook the rice noodles according to package instructions (usually soaking in boiled water for 5-8 minutes), then drain and set aside.
3. Heat 1/2 tbsp of sesame oil in a large non-stick pan or wok over medium-high heat. Add the tofu cubes and fry for 8-10 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu from the pan.
4. In the same pan, add the remaining sesame oil. Toss in the broccoli, peppers, and carrots. Stir-fry for 4-5 minutes until tender-crisp.
5. While the vegetables cook, whisk together the peanut butter, sriracha, soy sauce, rice vinegar, and grated ginger in a small bowl with 2 tablespoons of warm water to loosen.
6. Add the cooked noodles and crispy tofu back into the pan with the vegetables. Pour the peanut sauce over everything.
7. Toss well for 1-2 minutes until the sauce thickens slightly and coats every ingredient thoroughly.
8. Serve immediately in bowls, garnished with sliced spring onions.