Crunchy Peanut Tofu Noodles

• Tofu(400 g)
• Rice Noodles(250 g)
• Bell pepper(1)
• Carrot(2)
• Cabbage(200 g)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Peanut butter(4 tbsp)
• Soy sauce(3 tbsp)
• Rice Vinegar(2 tbsp)
• Lime(1)
• Maple syrup(1 tbsp)
• Sesame oil(2 tbsp)
• Sriracha(1 tbsp)optional
• Rapeseed Oil(2 tbsp)
• Roasted peanuts(40 g)
• Sesame seeds(2 tsp)
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Pat the {Tofu} dry and cut into bite-size pieces. Thinly slice the {Bell pepper}, julienne the {Carrot}, shred the {Cabbage}, and slice the {Scallions}.

   ~8 min

2. 2

   In a bowl, whisk the grated {Garlic}, grated {Ginger}, {Peanut butter}, {Soy sauce}, {Rice Vinegar}, juice of {Lime}, {Maple syrup}, {Sesame oil}, and {Sriracha} if using until smooth. Loosen with a splash of hot water from the noodle pot if needed.

   ~4 min

3. 3

   Cook the {Rice Noodles} in boiling water until just tender, about 4 minutes. Drain, rinse briefly under cold water, and toss with a little of the {Vegetable oil} to prevent sticking.

   ~4 min

4. 4

   Heat the remaining {Vegetable oil} in a large wok or skillet over medium-high heat. Add the {Tofu}, {Salt}, and {Black pepper}, and cook until golden on several sides, 6 minutes.

   ~6 min

5. 5

   Add the {Bell pepper}, {Carrot}, and {Cabbage} to the pan and stir-fry for 3 minutes until crisp-tender. Add the cooked {Rice Noodles} and the peanut sauce, then toss for 3 minutes until everything is glossy and evenly coated.

   ~6 min

6. 6

   Divide into bowls and finish with the {Scallions}, {Roasted peanuts}, and {Sesame seeds} scattered over the top.

   ~0 min