Thai Satay Tofu Noodles

Serves 4

Ingredients:

• 200g rice noodles

• 1 block (about 400g) firm tofu, cubed

• 2 tablespoons vegetable oil

• 1 large carrot, julienned

• 1 red bell pepper, thinly sliced

• 1 cup broccoli florets

• 2 cloves garlic, minced

• 1 small red chilli, finely chopped (optional)

• 3 spring onions, chopped

• 1/4 cup roasted peanuts, chopped

• Fresh coriander leaves for garnish

For the peanut sauce:

Note: For gluten free, ensure to check ingredients within the sauces.

• 1/2 cup natural peanut butter

• 2 tablespoons soy sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon lime juice

• 1 tablespoon brown sugar

• 1/2 cup coconut milk

• 1/4 cup water (more if needed)

Instructions:

1. Cook the rice noodles according to the package instructions. Drain and set aside.

2. In a large pan, heat 1 tablespoon of vegetable oil over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 10 minutes. Remove from the pan and set aside.

3. In the same pan, add the remaining tablespoon of vegetable oil. Add the garlic and red chilli, sauté until fragrant, about 2 minutes.

4. Add the carrot, red bell pepper, and broccoli to the pan. Stir-fry until the vegetables are tender, about 5-7 minutes.

5. While the vegetables are cooking, prepare the peanut sauce. In a bowl, whisk together the peanut butter, soy sauce, hoisin sauce, lime juice, brown sugar, coconut milk, and water until smooth. Adjust the consistency with more water if needed.

6. Add the cooked tofu back into the pan with the vegetables. Pour the peanut sauce over the mixture and stir to combine. Cook for another 2-3 minutes, allowing the flavours to meld together.

7. Add the cooked rice noodles to the pan and toss to coat evenly with the sauce and vegetables.

8. Serve the Thai peanut tofu noodles hot, garnished with chopped peanuts, spring onions, and fresh coriander leaves.