with pak choi and carrots
Tofu is at its best when it's just a little crispy and paired with an array of different textures and flavours, which is exactly why you'll enjoy it so much in this Thai-inspired dish.
Allergens
Utensils
Tags
Tofu
280 grams
Udon Noodles
300 grams
Peanut Butter
1 sachet(s)
Lime
1 unit(s)
Soy Sauce
2 sachet(s)
Carrot
1 unit(s)
Pak Choi
1 unit(s)
Garlic
2 unit(s)
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Egg
unit(s)
- Place a large pan over high heat with a drizzle of oil.
- Drain the tofu then cut into 2cm cubes and pat dry with kitchen paper.
- Once the pan is hot, fry the tofu until slightly crispy, 7-10 mins. Shift frequently to ensure it doesn't burn.
- Season with salt and pepper. Once cooked, remove from the pan and set aside.
- Meanwhile, halve the lime.
- Peel and grate the garlic (or use a garlic press).
- Trim and grate the carrot (no need to peel).
- Trim the pak choi then thinly slice widthways.
- Return the (now empty) pan to high heat with a drizzle of oil.
- When hot, fry the garlic, pak choi and carrot until tender, 3-5 mins.
- Meanwhile, to a medium bowl, add the soy sauce, peanut butter, the juice from half the lime and 25ml water (double for 4p).
- Mix vigorously until everything is well combined.
- Whisk 1 egg (double for 4p) in a bowl.
- Shift the veg to one side of the pan.
- Pour the egg mix into the empty side of the pan and gently mix with a spatula to create a scrambled texture.
- Stir-fry everything together for 2-3 mins.
- Add the sauce to the veg and mix together.
- Gently separate the noodles with your hands, then toss through the sauce until fully coated.
- Cook until warmed through, 1-2 mins.
- Add the tofu and season to taste with salt and pepper.
- Divide the tofu stir-fry between bowls.
- Finish with a squeeze of lime juice.
549
kcal
Energy (kcal)
2297
kJ
Energy (kJ)
18.4
g
Fat
2.6
g
of which saturates
63.8
g
Carbohydrate
7.8
g
of which sugars
0
g
Dietary Fiber
32.6
g
Protein
0
mg
Cholesterol
4.03
g
Salt
