Peanut Tofu Noodle Bowls
, 45 min, Yield: 4
Crispy pan-fried tofu cubes served over rice noodles with fresh vegetables and a smooth peanut-lime dressing.
| prepPress tofu 30 min under weight | |||
| 400 g extra firm tofu | Coat tofu with salt & cornstarch | Pan-fry tofu 1 Tbsp oil until golden & crispy | Assemble bowls, drizzle dressing & garnish |
| 1/4 tsp salt | |||
| 2 Tbsp cornstarch | |||
| 3 Tbsp natural-style peanut butter | Whisk peanut dressing until smooth | ||
| 1 Tbsp brown sugar | |||
| 1 clove garlic, minced | |||
| 1/2 tsp grated fresh ginger | |||
| 2 Tbsp lime juice | |||
| 2 tsp soy sauce | |||
| 60 ml neutral oil | |||
| 1 red bell pepper, sliced | Prep vegetables | ||
| 1 cucumber, sliced into thin sticks | |||
| 1 carrot, shredded | |||
| 1/2 bunch cilantro, leaves removed or roughly chopped | |||
| 30 g chopped peanuts | |||
| 225 g rice noodles | Boil rice noodles 3 min, drain & rinse | ||
| 1 Tbsp cooking oil | |||
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