Spicy Peanut Tofu Noodle Bowl

• Tofu(400 g)
• Rice Noodles(250 g)
• Bell pepper(1)
• Carrot(2)
• Cabbage(250 g)
• Garlic(2 cloves)
• Ginger(1 tbsp)
• Peanut butter(4 tbsp)
• Soy sauce(3 tbsp)
• Rice Vinegar(2 tbsp)
• Sriracha(2 tbsp)
• Honey(1 tbsp)
• Sesame oil(1 tbsp)
• Rapeseed Oil(2 tbsp)
• Lime(1)
• Roasted peanuts(40 g)optional
• Coriander(10 g)optional
• Salt(½ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Press {Tofu} dry with paper towels, then cut into bite-size pieces. Thinly slice the {Bell pepper}, peel the {Carrot} into ribbons or thin strips, shred the {Cabbage}, mince the {Garlic}, grate the {Ginger}, chop the {Fresh cilantro}, and cut the {Lime} into wedges.

   ~10 min

2. 2

   Whisk together the {Peanut butter}, {Soy sauce}, {Rice Vinegar}, {Sriracha}, {Honey}, {Sesame oil}, half the {Garlic}, and half the {Ginger} in a bowl. Add 4 tbsp hot water a little at a time until smooth and pourable.

   ~3 min

3. 3

   Cook the {Rice Noodles} according to the pack instructions until just tender. Drain, rinse briefly under cold water, and toss with a little of the {Vegetable oil} to stop sticking.

   ~6 min

4. 4

   Heat the remaining {Vegetable oil} in a large pan over medium-high heat. Fry the {Tofu} with the {Salt} and {Black pepper} for 5–6 minutes, turning occasionally, until golden on the edges. Add the remaining {Garlic}, remaining {Ginger}, {Bell pepper}, {Carrot}, and {Cabbage}; cook for 3 minutes until just tender.

   ~9 min

5. 5

   Add the noodles and peanut sauce to the pan. Toss for 2 minutes until the noodles are glossy and evenly coated. Squeeze over half the {Lime}.

   ~2 min

6. 6

   Divide into bowls and top with the {Roasted peanuts}, {Fresh cilantro}, and the remaining {Lime} wedges for squeezing over.

   ~1 min