Thai

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. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A quick Thai-inspired soup that takes a shortcut via red curry paste. Protein-rich red lentils cook in just 10-15 minutes. Ridiculously cheap and satisfying. Ingredients 1 yellow onion, finely chopped oil for frying 1.5 tbsp red curry paste 2.5 dl red lentils 2.5 dl coconut milk 7 dl water zest and juice of 1 lime 1 tbsp light soy sauce salt To serve chili oil Instructions Sauté onion: Fry onion in a little oil until soft. ...