Kimchi tofu noodles with chilli peanuts
20 minServes 4
Stir-fried udon noodles with crispy tofu, steamed cabbage, and a spicy peanut garnish, finished with kimchi and spring onions.
| prepPeel and finely grate garlic and ginger | ||||||||
| prepCut tofu into 1½ cm cubes | ||||||||
| prepCut cabbage into ½ cm-thick slices | ||||||||
| prepTrim and finely slice spring onions | ||||||||
| prepFinely chop kimchi | ||||||||
| 30 ml sesame or neutral oil | Stir-fry garlic & ginger, 30 sec | Add tofu, coat in oil, fry 2 min | Flip tofu, fry 2 min until golden | Add turmeric & salt, stir 1 min | Scatter cabbage, add 2 tbsp water, cover & steam 3 min | Add noodles, stir-fry 2 min until cooked | Add soy sauce, stir well, taste & adjust salt | Divide between bowls, top with kimchi, chilli peanuts & spring onions |
| 2 garlic cloves, peeled and finely grated | ||||||||
| 3 cm ginger, peeled and finely grated | ||||||||
| 280 g firm tofu, cut into 1½ cm cubes | ||||||||
| 0.5 tsp ground turmeric | ||||||||
| 1 tsp sea salt flakes, plus extra to taste | ||||||||
| 0.5 sweetheart cabbage, cut into ½ cm-thick slices | ||||||||
| 2 × 150 g packets straight-to-wok udon | ||||||||
| 2 tbsp soy sauce | ||||||||
| 2 spring onions, trimmed and finely sliced | ||||||||
| 1 tbsp butter or sesame oil | Melt butter, fry peanuts 1 min | Stir in chilli flakes, cool | ||||||
| 40 g salted peanuts | ||||||||
| 0.5 tsp chilli flakes | ||||||||
| 2–4 tbsp kimchi, finely chopped | ||||||||
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