A Delicious Recipe from Gaz Oakley, Avant Garde Vegan

Peanut Crusted Tofu Noodles

Ingredients 

Tofu 

1 block of Extra Firm Tofu 

1 tbs Smooth Peanut Butter 

2 tbs Soy Sauce

Juice 1 Lime  

Pinch Dried Chilli Flakes 

1/2 tsp Dried Garlic

3/4 cup/75g Shelled Roasted Peanuts, blitzed to a crumb

Noodles 

340g Egg Free Noodles, cooked to the packet instructions 

1 Carrot, sliced fine 

1 Red Onion, sliced fine 

1 Red Chilli, sliced fine 

1 Punnet Baby Corn  

Handful Mangetout

1 Head Pak Choi  

3 tbs Soy Sauce 

3 tbs Sriracha  

Method  

First up drain & pat dry the tofu using kitchen paper. 

Cut the block into 1inch by 1/2 inch rectangles. 

Mix together the peanut butter, soy, lime, chilli & garlic.

Dip the tofu fillets into the peanut butter mixture then into the peanut crumb & make sure they are all nicely coated. 

Once you’ve coated all of the tofu, place the tofu on to a baking tray lined with greaseproof paper. 

Pre heat your oven to 180 degrees C. 

Next lightly colour the coated tofu in a dry non stick frying pan placed over a medium heat for around 2 minutes on each side. 

Once golden place the tofu back onto the baking tray and then into your preheated oven for 15 minutes. 

For the noodles, pre heat a wok over a medium heat. 

When the pan is hot & a little oil or water followed by the vegetables. 

Wok fry for 3-4 minutes. 

Add the cooked noodles followed by the soy & sriracha. 

Make sure everything is coated in the sauce before serving. 

To serve, slice the tofu fillets on angle and serve them on a top of a bed of noodles.