Crispy Tofu & Peanut Noodles

• Tofu(400 g)
• Soba Noodles(250 g)
• Bell pepper(1)
• Carrot(1)
• Cabbage(200 g)
• Green Onions(4)
• Garlic(2 cloves)
• Ginger(1 tbsp)
• Peanut butter(4 tbsp)
• Soy sauce(3 tbsp)
• Rice Vinegar(2 tbsp)
• Sesame oil(1 tbsp)
• Maple syrup(1 tbsp)
• Lime(1)
• Sriracha(1 tbsp)optional
• Cornflour(2 tbsp)
• Rapeseed Oil(3 tbsp)
• Roasted peanuts(3 tbsp)
• Sesame seeds(2 tsp)optional
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Pat the {Tofu} dry and tear it into bite-size pieces. Thinly slice the {Bell pepper}, julienne the {Carrot}, finely shred the {Cabbage}, slice the {Scallions}, mince the {Garlic}, and grate the {Ginger}.

   ~10 min

2. 2

   Whisk together the {Peanut butter}, {Soy sauce}, {Rice Vinegar}, {Sesame oil}, {Maple syrup}, juice from the {Lime}, the {Sriracha}, and 3 tbsp water until smooth.

3. 3

   Toss the {Tofu} with the {Cornstarch}, {Salt}, and {Black pepper}. Heat 2 tbsp of the {Vegetable oil} in a large pan or wok over medium-high heat. Cook the tofu for 6–8 minutes, turning occasionally, until golden and crisp on the edges. Transfer to a plate.

   ~8 min

4. 4

   Meanwhile, boil the {Soba Noodles} according to the pack instructions until just tender, about 4–5 minutes. Drain and rinse briefly under cold water to stop the cooking.

   ~5 min

5. 5

   Add the remaining 1 tbsp {Vegetable oil} to the pan. Stir-fry the {Bell pepper}, {Carrot}, {Cabbage}, and half the {Scallions} for 3 minutes until just tender-crisp. Add the {Garlic} and {Ginger} and cook for 1 minute more.

   ~4 min

6. 6

   Add the drained {Soba Noodles}, crispy {Tofu}, and peanut sauce to the pan. Toss for 1–2 minutes until the noodles are glossy and evenly coated. Serve topped with the remaining {Scallions}, the {Roasted peanuts}, and the {Sesame seeds}.

   ~1 min