Peanut Butter Tofu Noodles

One of those dinners that could easily become a weeknight staple.

Lots of fresh veggies that can be swapped in or out for what you have to hand/can find. Try wholewheat noodles [as we have here] one week and then buckwheat noodles the next. The punchy peanut butter dressing pulls it all together and have you hooked!

Ingredients

For the tofu…

  • 1 block of extra firm tofu, sliced and halved diagonally into triangles

  • 1 tbsp soy sauce

  • 1 tbsp maple syrup

  • 1 tbsp sesame oil

  • ½ tsp garlic granules

For the rest…

  • 3 nests of wholewheat noodles

  • 1 orange pepper, thinly sliced

  • 1 red pepper, thinly sliced

  • 250g spiralised courgette/courgetti

  • 100g edamame beans

  • 2 spring onions, finely sliced

  • Handful of peanuts, roughly chopped

For the peanut sauce…

  • 90g smooth peanut butter

  • 1 tbsp soy sauce

  • 1 tbsp rice vinegar

  • ½ teaspoon garlic granules

  • 90ml water

Method

  1. In a large bowl combine the marinade for the tofu (soy sauce, maple syrup, sesame oil, and garlic granules). Add the tofu triangles and cover well with the marinade. Leave in the fridge to marinade, overnight is best but it’ll still be delicious if you’re short on time and only leave for 30 minutes/1 hour.

  2. When you’re ready to cook heat a griddle pan on a medium heat and add the tofu with any excess marinade. Cook for 4-5 minutes on each side until golden brown.

  3. Meanwhile cook the noodles as per the packet instructions and cover the spiralised courgette in boiling water and drain after a few minutes to soften.

  4. Prepare the peanut sauce by combining all the ingredients in a pan over a low heat for 3-4 minutes until warmed through.

  5. Drain and rinse the noodles in cold water to stop them from sticking together, and then add them to a large bowl.

  6. Add the sliced peppers, drained courgetti, edamame beans, ¾ of the spring onions and ¾ of the chopped peanuts.

  7. Pour over the peanut sauce and combine well, before serving on 3 plates.

  8. Add the grilled tofu and garnish with the remaining spring onions and peanuts. Enjoy!

Serves 3.

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