Spicy Tofu And Vegetable Noodle Stir-Fry With Peanut Sauce Recipe

Name: Spicy Tofu And Vegetable Noodle Stir-Fry With Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g (8 oz) firm tofu, cut into 10-12 cubes; 100 g thin udon noodles (or any flat wheat noodles); 1 large stalk broccoli, cut in florets; 15 green beans, each cut in half crosswise; 1/2 - 1 red bell pepper, cut into short strips; 1 small-medium carrot, cut into thin short strips; 4 shiitake mushrooms, each cut into 2 pieces; 8 thai chilis, sliced; 4 Tbsp sesame oil; 2 Tbsp fresh ground peanut butter; 2 Tbsp soy sauce; 2 tsp tamarind paste; 1 tsp vegetarian fish sauce (nuoc mam chay); 1 tsp ginger paste; 1 tsp garlic paste

Servings: persons

225 g (8 oz) firm tofu, cut into 10-12 cubes
100 g thin udon noodles (or any flat wheat noodles)
1 large stalk broccoli, cut in florets
15 green beans, each cut in half crosswise
1/2 - 1 red bell pepper, cut into short strips
1 small-medium carrot, cut into thin short strips
4 shiitake mushrooms, each cut into 2 pieces
8 thai chilis, sliced
4 Tbsp sesame oil
2 Tbsp fresh ground peanut butter
2 Tbsp soy sauce
2 tsp tamarind paste
1 tsp vegetarian fish sauce (nuoc mam chay)
1 tsp ginger paste
1 tsp garlic paste

1
Drain tofu by lightly pressing with paper towels or cloth.
2
Dry fry tofu by placing tofu cubes on non-stick pan on medium heat and applying pressure with a spatula to squeeze out any liquid, flipping once golden brown and repeating until 4 sides are golden brown.
3
Put 3 Tbsp sesame oil in wok and bring to medium heat.
4
Heat thai chilis in wok for a few minutes.
5
Add broccoli florets and green beans to wok and stir-fry for 5 minutes.
6
Add carrots and shiitake mushrooms to wok and continue to stir-fry 3 minutes.
7
While stir-frying, boil wheat noodles in a pot until al dente and rinse under cold water.
8
Add red bell peppers and tofu to wok and continue to stir-fry for 5 minutes.
9
Make the peanut sauce: add 1 Tbsp sesame oil, 2 Tbsp peanut butter, 2 Tbsp soy sauce, 2 tsp tamarind paste, 1 tsp vegetarian fish sauce, 1 tsp ginger paste, and 1 tsp garlic paste. Mix well by rapidly stirring with fork (or blending if possible).
10
Add peanut sauce to wok and mix well.
11
Add noodles to wok and stir-fry for about 5 minutes or until most liquid is absorbed.

797

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 225 g (8 oz) firm tofu, cut into 10-12 cubes, 100 g thin udon noodles (or any flat wheat noodles), 1 large stalk broccoli, cut in florets, 15 green beans, each cut in half crosswise, and more.

Yes, Spicy Tofu And Vegetable Noodle Stir-Fry With Peanut Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Tofu And Vegetable Noodle Stir-Fry With Peanut Sauce

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