Satay Tofu with Noodles

PREP 20 MIN
•
COOK  15 MIN

DF

EF

GF

NS

VE

V

Number of servings
2
Ingredients

200g firm tofu drained

1 tsp sesame oil

1⁄2 red pepper sliced

1⁄2 red onion sliced

1 bunch of baby bok choy (buk, pak or puk choy) (150g bunch) halved lengthways

80g buckwheat or soba noodles, dried (or gluten-free)

1 tbs unsalted peanuts roughly chopped, to serve

Peanut Sauce

1 1⁄2 tbs crunchy natural peanut butter (or other nut butter)

2 tsp soy sauce (or tamari if gluten free)

3 tsp lime juice

1 tbs water

Methodbased on 2 servings
1

For the peanut sauce, place all ingredients in a small food processor and blend until smooth. Transfer to a small saucepan over medium heat. Cook for 2-3 minutes until warmed. Set aside.

2

Place tofu on a plate lined with paper towel. Cover with more paper towel and press down gently to absorb as much liquid as you can. Cut into cubes. Heat oil in a large non-stick frypan over medium-high heat. Cook tofu for 4-5 minutes, turning, until golden. Transfer to a plate.

3

Add red pepper and onion to frypan and cook, stirring, for 5-6 minutes until soft. Add bok choy and cook for 2 minutes until wilted. Remove from heat.

4

Meanwhile, cook soba noodles according to packet instructions. Drain and divide between bowls. Top noodles with tofu, onion, red pepper and bok choy. Drizzle over peanut sauce, sprinkle with peanuts and serve.

Nutritional Informationper serving

Energy (kJ)

1834 kJ / 438 cals

Protein

24.6 g

Fat

21.3 g

Sat. Fat

3.2 g

Carbs

32.6 g

Sugar

3.7 g

Fiber

9.2 g

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