Crispy Satay Tofu Noodles

Ingredients

• 3 garlic cloves grated
• 1 tbsp fresh ginger grated
• 150g smooth peanut butter 100% peanuts
• 4 tbsp light soy sauce divided
• 1 tbsp dark soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp brown sugar
• 2 limes juiced and divided
• 450g extra firm tofu cut into 2cm cubes
• 1 large head of broccoli cut into small florets
• 1 red pepper thinly sliced
• 180g sugar snap peas
• 4 spring onions thinly sliced
• 6 tbsp light olive oil divided
• 250g medium egg noodles

Method

1. Make the peanut sauce

   Boil a full kettle. Make the sauce: grate the garlic and 1 tbsp ginger into a jug. Add 150g peanut butter, 2 tbsp of the light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sesame oil, 1 tbsp brown sugar and the juice of 1 1/2 limes, then whisk in 150ml hot water from the kettle until smooth.

2. Prepare the tofu and vegetables

   Drain the tofu, pat it dry with kitchen paper and cut it into 2cm cubes. Cut the broccoli into small florets and thinly slice the red pepper and spring onions. Roughly chop the peanuts and finely chop the chilli, if using.

3. Fry the tofu

   Heat 3 tbsp of the light olive oil in a wok or your largest frying pan over a high heat until it shimmers. Add the tofu and stir-fry for 7–10 minutes, turning it regularly, until golden and crisp on most sides. Add 1 tbsp of the light soy sauce, stir-fry for 30 seconds more, then tip the tofu onto a plate.

4. Soak the noodles and fry the vegetables

   Re-boil the kettle. Put the noodles in a large heatproof bowl, cover with boiling water and leave to soak for 6 minutes. Meanwhile, add 1 tbsp of the light olive oil to the wok and stir-fry the broccoli, pepper and sugar snap peas over a high heat for 3–4 minutes, until they start to colour.

5. Steam the vegetables

   Add 2 tbsp water, cover with a lid or a large plate, turn the heat to low and leave for 3 minutes, until the broccoli is just tender. Tip the vegetables into a separate bowl.

6. Stir-fry the noodles

   Drain the noodles in a colander. Turn the wok up to medium, add the remaining 2 tbsp light olive oil, the noodles, the remaining 1 tbsp light soy sauce and the spring onions, and stir-fry for a minute.

7. Bring it all together in the sauce

   Return the vegetables and tofu to the wok, pour in the peanut sauce and toss everything together – if the wok is too full to toss, tip it all into a large bowl and mix it there. Add hot water from the kettle a splash at a time, tossing, until the sauce is glossy and loose enough to coat every strand – it takes more than you might expect.

8. Finish and serve

   Taste, and squeeze in the remaining 1/2 lime if it needs lifting. Divide between bowls and scatter over the chopped peanuts, if using, with the chilli on the table so everyone can add their own.

Made this recipe?

We'd love to know! Give it a tick.

I cooked this