green tahini tofu noodles
30min ● Used products: Tofu 270 g
Ingredients
125 g rice noodles (2-5 mm wide), 75 g broad beans or peas, or shelled edamame beans (frozen), ½ tbsp coconut oil, 250 g firm tofu, sliced or cubed, 1 small bok choi (200 g) or Chinese cabbage, finely sliced, 2 cloves of garlic, pressed, 120 g courgette noodles (shop-bought or made from ½ courgette), sriracha or chilli sauce to taste (optional), salt and pepper FOR THE SAUCE: 4 tbsps neutral oil or mild olive oil, 2 tbsps toasted sesame seed oil, ½ tsp turmeric, 3 tbsps tahini (sesame paste) or peanut butter, 1 to 2 tbsps soy sauce or gluten free tamari, 2 tsps lime juice (can be replaced by apple cider vinegar or rice vinegar), 1 tsp maple syrup (or coconut sugar or honey), salt and pepper, sriracha or other chilli sauce FOR THE DRESSING: spring onion, finely sliced, 1 handful of peanuts, sesame seeds, coriander
Usage
-
Cook the noodles
according to the directions on the packaging. It usually takes no more than 3
to 5 minutes.
-
Add the broad
beans, peas or edamame beans to cook with the noodles. Rinse the noodles in
plenty of cold water to prevent them sticking.
-
In a large pan,
heat some coconut oil on a medium heat.
-
Dab the tofu dry
in kitchen roll before adding it to the pan and fry until golden brown.
-
Add the bok choi
and the garlic to the browned tofu. Fry for a few minutes more, stirring
regularly.
-
In the meantime, prepare
the sauce by whisking the ingredients together in a bowl. Taste and season to
achieve the perfect balance of sweet and sour. Make it hotter, if your like, by
adding a little sriracha.
-
When the bok choi
is al dente add the courgette noodles, rice noodles and cooked vegetables. Pour
on the sauce and mix through. Bring the mixture back to temperature.
- Dress with spring onion, peanuts, sesame seeds and coriander.
Tips
·
Use wide noodles (2 to 5 mm) for
this dish. They are easier to coat with the sauce, and, unlike fine rice
noodles, they can be easily mixed with the vegetables.
· What if you don't have tahini? Replace the tahini with half the amount of peanut butter. That's just the right amount for a creamy sauce and a nutty flavour.