Satay Tofu Noodle Bowl ★★★★★1 review

Serves 2-3 | Prep time: 15 mins + marinating time | Cooking time: 12 mins

INGREDIENTS

• 225g/8oz firm tofu
• 200g/7oz thin rice noodles (vermicelli)
• 1 medium zucchini (abt 375g/13oz)
• 1 small/med carrot (abt 110g/4oz)
• 1/2 cup pickled white cabbage
• 1/2 cup pickled red cabbage
• fresh mint, for garnish

Tofu marinade

• 2 Tbsp tamari (or soy sauce if not GF)
• 1 tsp sriracha (use more or less depending on how hot you’d like it)
• 10g/0.4oz green leek leaves, finely chopped (can also spring onions)

Satay sauce

• 3 Tbsp crunchy peanut butter, unsweetened
• 1 Tbsp tamari (or soy sauce if not GF)
• 1 tsp sriracha
• 2 tsp maple syrup
• 2 1/2 Tbsp hot water

METHOD

1. Press the tofu to release excess moisture. Cut into cubes and place in a shallow bowl.
2. Marinade: chop the leeks finely then in a small bowl, mix the tamari, sriracha and chopped leeks. Pour them over the cubed tofu. Allow to marinate for 15-30 minutes.
3. Prepare the noodles according to packet instructions. While tofu is marinating, chop the zucchini and julienne the carrot.
4. Heat a pan on medium heat add the tofu and any leftover marinade sauce and cook for about 5 minutes, then add the zucchini, cook for another 5 minutes.
5. On low heat, add the noodles to the pan and leftover sauce, then thoroughly mix so they absorb the marinade flavours. Turn off heat, allow to rest while you make the satay sauce.
6. Satay sauce: in a small bowl, thoroughly mix the peanut butter, tamari, sriracha, maple syrup and hot water.
7. Assemble bowls: once all ingredients are ready, assemble your noodle bowls starting with the tofu, zucchini, noodle mix, then top with all the other ingredients (pickled white & red cabbage, carrots, satay sauce, fresh mint). Enjoy!