Satay Tofu with Noodles
PREP 15 MIN•COOK 15 MIN
DF
EF
GF
NS
VE
V
Number of servings
2
200g firm tofu drained
1 tsp sesame oil
1⁄2 red bell pepper sliced
1⁄2 red onion sliced
1 bunch of baby bok choy (buk, pak or puk choy) (5 oz 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
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.
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 skillet over medium-high heat. Cook tofu for 4-5 minutes, turning, until golden. Transfer to a plate.
Add bell pepper and onion to skillet and cook, stirring, for 5-6 minutes until soft. Add bok choy and cook for 2 minutes until wilted. Remove from heat.
Meanwhile, cook noodles according to packet instructions. Drain and divide between bowls. Top noodles with tofu, onion, bell pepper and bok choy. Drizzle over peanut sauce, sprinkle with peanuts and serve.
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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