Nouilles au tofu style satay

Végétarien

avec légumes verts sautés

10 min

Difficulté: 1/3

Thaïlandaise

Quoi de mieux qu'un plat frais et léger à base d’arachides et de tofu? Les nouilles Ramen se marient avec de délicieux rubans de carottes et du bok choy, le tout mélangé à dans une sauce satay maison décadente. Ce repas apporte toutes les saveurs délicieuses des plats à emporter thaïlandais à votre table, et il est plus rapide que la livraison!

Allergens

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Sésame

Noix

Poisson

Gluten

Arachides

Utensils

Grande casserole

Cuillères à mesurer

Passoire

Grand bol

Grande poêle antiadhésive

Fouet

Verre doseur

Tags

Végétarien

Climate-conscious

SEO

Ingrédients

Tofu

1 unit(s)

Nouilles chow mein

200 g

Bok choy de Shanghai

2 unit(s)

Carotte

1 unit(s)

Beurre d'arachide

1 unit(s)

Sauce soja

1 tbsp

Sauce aux huîtres végétarienne

0.25 cup

Miel

2 unit(s)

Lime

1 unit(s)

Gousses d'ail

2 unit(s)

Oignon vert

2 unit(s)

Huile

2.66 tbsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy to wash away hidden dirt.
Thinly slice green onions.
Peel, then cut carrot into 1/4-inch half-moons.
Juice half the lime (whole lime for 4 ppl), then cut any remaining lime into wedges.
Peel, then mince or grate garlic.

Pat tofu dry with paper towels, poke all over with a fork. Cut tofu into 1/2-inch pieces. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat.
When hot, add 1 tbsp oil then tofu. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl cook tofu in 2 batches, using 1 tbsp oil for each batch.)
Transfer tofu to a plate and set aside. Cover to keep warm.

Reduce heat to medium.
Add carrots and 1/4 cup (1/3 cup) water to the same pan, Cook, stirring often, until water is absorbed, 2-4 min.
Add 1 tbsp (2 tbsp) oil, then garlic and bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min.
Transfer veggies to the plate with tofu.

Meanwhile, add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
Reserve 1/4 cup (1/2 cup) pasta water, then drain noodles with a strainer. Rinse under warm water.
Return noodles to the same pot, off heat. Add 2 tsp (4 tsp) oil, then gently toss to coat.
Using a pair of scissors, make a few cuts in the pot to cut up noodles.
Set aside.

Whisk together peanut butter, reserved pasta water and honey in a large bowl until smooth.
Add vegetarian oyster sauce, soy sauce and lime juice.
Add veggies, tofu and sauce to the pot with noodles, then toss to combine.