Want a quick and easy dinner that you can also reheat for lunch the following day? Don’t worry – I gotchu. Not only will your taste buds be very happy, but it is packed full of veggies! You can really play around with this recipe; carrots, broccoli, green, yellow and orange peppers will also work well.
Serves: 2
Ingredients
- 250g block of tofu, pressed and chopped into pieces
- 1.5 tbsp peanut butter
- 2 tbsp light soy sauce (can sub for dark/tamari)
- 2 tbsp sesame oil
- 1 tbsp mirin (optional)
- 1 tbsp hot sauce (can use sweet chilli if you’re not a fan of spice!)
- 1 tsp chopped garlic
- 1 tsp maple syrup/liquid sweetner
- 170g rice noodles
- 1 red pepper, sliced
- 5 spring onions, sliced
- 130g cabbage, shredded
- 2 chillis, sliced
- 1 tbsp dark soy sauce
- 1/2 lime, juiced
- Optional: sesame seeds and corriander to garnish
Method
- Place tofu on a lined baking tray and bake for 20 minutes
- In the meantime, combine peanut butter, light soy sauce, sesame oil, mirin, hot sauce, garlic and maple syrup in a small bowl and set aside
- Cook noodles according to packet instructions, drain and set aside
- Once tofu is cooked, remove from oven and place in a frying pan over a medium heat with half of the sauce mixture. Stir for one minute until coated then add the red pepper, spring onions, cabbage and chilli. Cook for 5 minutes or until the vegetables begin to soften
- Add noodles to the pan along with the remaining sauce and stir through. Finish by adding the dark soy sauce to the pan
- Transfer to a plate and squeeze over 1/4 of a lime. Top with sesame seeds and corriander and enjoy!
