Crispy tofu satay noodles

• Firm tofu560 g
• Rice noodles300 g
• Stir-fry vegetables400 g
• Smooth peanut butter90 g
• Soy sauce45 ml
• Limes1 lime

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Soya, Peanuts, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Press the tofu between sheets of kitchen paper to dry it, then cut into cubes. Heat 2 tablespoons of oil in a wok or large frying pan over a medium-high heat and fry the tofu for 6 to 8 minutes, turning, until crisp on all sides. Lift out.560 g firm tofu
2. Soak or cook the rice noodles following the pack instructions, then drain.300 g rice noodles
3. Make the sauce: whisk the peanut butter with the soy sauce, the juice of the lime and 100 ml of hot water until smooth.90 g smooth peanut butter45 ml soy sauce1 lime
4. Stir-fry the vegetables in the hot pan for 4 minutes. Add the noodles, the tofu and the sauce and toss for 1 to 2 minutes until hot and coated.400 g stir-fry vegetables

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