Sweet and Spicy Peanut Noodles with Tofu

"A Thai-inspired comfort meal that takes minimal ingredients and effort. Rice noodles with onions, peppers, bok choy, garlic, basil and air-fried five spice tofu combined in a sweet and spicy peanut sauce and zesty lime." ~ Steven Carlile, ETHiX Racing founder & owner.

Serves 2, or 1 very hungry person (me) | Prep time: 5-10 mins | Cooking time: 20 mins

INGREDIENTS

  • 2 servings of dried rice noodles (about 90g)
  • 1 block extra firm tofu, cubed
  • ½ of a red bell pepper, sliced
  • ¼ of a white or yellow onion, sliced
  • 2 cloves of garlic, chopped
  • 3 stalks of bok choy
  • ½ cup of green onion, chopped
  • 1 handful of fresh basil (Thai preferred, but you can also use sweet)
  • 1 handful of crushed peanuts
  • 1 large tbsp of your favorite peanut butter
  • ¼ cup soy milk
  • 3 Tbsp vegan hoisin sauce
  • 1 Tbsp light soy sauce
  • 1 Tbsp sriracha (or Sambal Oelek)
  • 1 lime
  • Five spice seasoning mix (cinnamon, clove, fennel, star anise, white pepper)
  • Black pepper
  • Umami mushroom seasoning (optional)

METHOD

  1. Start with preparing the tofu. Lightly press the desired amount and cut into cubes. Toss lightly in a mix of five spice, black pepper, and mushroom seasoning, just enough to form a light coat. Place into an air fryer for 15-20 minutes at 380F/200C.
  2. While the tofu is cooking, warm up a skillet or wok over medium heat with a touch of oil or plant-based butter. While this is heating up, start prepping the vegetables.
  3. Slice the onion, bell pepper, and the stems of the bok choy and add them to the wok. Save the leafy bits of the bok choy for later.
  4. Monitor the vegetables and cook for about 10 minutes or until the onion and bok choy soften/caramelize. At this point, add in the chopped garlic, the rest of the bok choy, the basil, and half of the green onions. Stir and cook for another few minutes, making sure the garlic does not burn.
  5. Add 1 large tablespoon of peanut butter to the vegetable pot, along with the soy milk, soy sauce, hoisin sauce, sriracha, and the juice from half a lime. You can also add the crushed peanuts now, or wait to add them as a garnish. Stir together. You may need to add a little water or more soy milk if the sauce is too thick. You want to aim for a creamy sauce that sticks, and isn’t too watery.
  6. Prepare the rice noodles according to the package instructions. Usually this just entails pouring some boiling water over them and letting it sit for a minute or two, then rinsing with cold water. Do not overcook the noodles.
  7. Add the prepared rice noodles to the pan with the vegetables and sauce, and coat. Toss in the prepared tofu, stir, and plate.
  8. Garnish with the remaining green onion, crushed peanuts, and the rest of the lime juice.
Five Spice Tofu. Photo by Steven Carlile

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