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Peanut Butter Noodle Bowl
Peanut butter and tofu, need I say more?!
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Recipe:
Ingredients:
- For the tofu:
- 400g firm tofu
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp peanut butter
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 2 cloves garlic, minced
- For the noodle bowl:
- 250g rice noodles or udon noodles
- 1 tbsp vegetable oil
- 1 cup pickled red cabbage
- 4 spring onions, chopped
- Fresh coriander, chopped, for garnish
- For the sauce:
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tbsp lime juice
- 1 tsp maple syrup
- 1/4 cup warm water
Method:
1. Press the tofu by wrapping it in a clean kitchen towel and placing it on a plate. Put a heavy object, like a cast-iron skillet or a few cookbooks, on top. Press for at least 15 minutes to remove excess water. This step ensures that the tofu absorbs the marinade better.
2. Cut the pressed tofu into 2cm cubes. In a bowl, whisk together soy sauce, sesame oil, peanut butter, lime juice, maple syrup, and minced garlic. Add the tofu cubes, tossing to coat evenly. Marinate for at least 30 minutes, but preferably overnight in the refrigerator.
3. Cook the noodles according to package instructions. Drain and set aside.
4. Heat vegetable oil in a large pan over medium heat. Add the marinated tofu cubes and sauté until golden brown on all sides, about 5-7 minutes.
5. In a small bowl, whisk together peanut butter, soy sauce, sriracha, lime juice, maple syrup, and warm water until smooth.
6. In serving bowls, divide the cooked noodles, top with sautéed tofu and pickled red cabbage. Drizzle with the peanut sauce and garnish with chopped spring onions and fresh coriander.
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