The tofu takes on lovely flavor from the soy marinade and is served with noodles and a spicy peanut sauce.
Also works well with rice instead of noodles.
Ingredients
Vegetables & Noodles
- 250 g broccoli
- 2 pointed peppers (spetspaprika)
- 2 carrots
- ½ small leek
- 1½ tbsp sesame oil
- 180 g rice noodles
- salt and black pepper
Sriracha Tofu
- 270 g firm tofu
- 4 tbsp tamari soy sauce
- 1 tbsp maple syrup
- ½ tbsp rice vinegar
- 2 tsp sriracha
- 2 tbsp neutral oil, for frying
Spicy Peanut Sauce
- 2 garlic cloves, sliced
- 1.25 dl peanut butter
- 4 tbsp agave syrup
- 2 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 1⅓ tbsp red curry paste
- 4 tbsp tamari soy sauce
- juice of 1 lime
- 1 tsp chili flakes
- water
To Serve
- fresh coriander
- peanuts
Instructions
Sriracha tofu: Cut the tofu into roughly 1 cm cubes. Mix the soy sauce, maple syrup, vinegar, and sriracha. Heat the oil and fry the tofu over high heat until nicely colored all over.
Glaze: Easiest to turn the cubes one at a time in the pan. Lower the heat and pour over the sauce. Let it simmer until the tofu has absorbed most of the liquid.
Prep: Shred the broccoli, peppers, carrots, and leek. Cook the noodles according to the package instructions.
Stir-fry: Heat the sesame oil in a frying pan or wok. Stir-fry the vegetables quickly over high heat, stirring, so they get a little color but stay crisp.
Serve: Toss the noodles and vegetables together. Top with the tofu, peanut sauce, coriander, and coarsely chopped peanuts.
Peanut Sauce
Blend all the ingredients into a smooth sauce. Thin with water to the desired consistency. Season with salt if you use unsalted peanut butter.
Source: Comfort Food by Agnes Gällhagen (via Coop)