
Peanut Chilli Tofu Noodles
April 5, 2021
Serves: 2
Cooks In: 20 minutes
- Cook the noodles for the allotted time, then rinse under cold water and set to one side.
- Next grab a blender cup and pop in all the dressing ingredients and blend until smooth.
- Place a pan on a medium heat with some olive oil in. Once the oil has heated up pop the tofu in to cook for about 8 minutes until they have just started to go golden brown. Then add in the mushrooms and continue to cook through.
- Next add in the noodles and spring greens then pour over the sauce and reduce down.
- Then you’re ready to serve. Top with cucumber, spring onions and sesame seeds. Enjoy!
Ingredients
- 280g firm tofu, cubed
- 100g brown rice noodles
- 2 small handfuls of mushrooms, sliced
- 1 handful of spring greens, thinly sliced
- ½ cucumber, diced
- 4 spring onions, sliced
- 2 tsp sesame seeds
DRESSING
- 3 tbsp tamari
- 1 tbsp extra virgin olive oil
- 2 tbsp rice wine vinegar
- 1 tbsp peanut butter
- 2 tsp chilli paste
- 1 tbsp ginger, grated
- 1 lime, juiced
Feel free to share all your lovely creations with me on instagram @jennifermedhurst or Tiktok @theimperfectnutritionist
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