Peanut Chilli Tofu Noodles

April 5, 2021
Serves: 2 Cooks In: 20 minutes
  1. Cook the noodles for the allotted time, then rinse under cold water and set to one side.
  2. Next grab a blender cup and pop in all the dressing ingredients and blend until smooth.
  3. 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.
  4. Next add in the noodles and spring greens then pour over the sauce and reduce down.
  5. Then you’re ready to serve. Top with cucumber, spring onions and sesame seeds. Enjoy!


  • 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


  • 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