Ingredients
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280g Naked Tofoo200g tenderstem broccoli1 carrot½ red pepper3 spring onions (save 1 for the garnish)2 tbsp smooth peanut butter1 tbsp rice wine vinegar2 tbsp soy sauce1 tsp maple syrup½ lime1 garlic clove1cm piece of ginger1 tsp chilli oil5 tbsp boiling water2 egg noodle nests1 tbsp cornflour3 tbsp vegetable oil½ red chilliHandful of corianderHandful of salted peanuts
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Get started
- Start by prepping your veg. Cut each broccoli stem into two, peel and julienne the carrot and slice the red pepper and spring onions.
- Then make the satay sauce by mixing together 2 tbsp smooth peanut butter, 1 tbsp rice wine vinegar, 1 tbsp soy sauce, 1 tsp maple syrup, the zest and juice of ½ lime, 1 crushed garlic clove, 1cm piece of freshly grated ginger, 1 tsp chilli oil and 5 tbsp boiling water. Mix to form a smooth sauce and set aside.
- Cook your noodles in a pan of boiling water. Drain and set aside.
- Dry the Naked Tofoo with a piece of kitchen towel and cut into 1cm cubes. Place in a large bowl with 1 tbsp cornflour, 1 tbsp soy sauce, salt and pepper. Toss well to coat. Heat a frying pan or wok and add 2 tbsp vegetable oil. Add the Tofoo and fry until golden and crispy. Remove from the pan.
- Heat 1 tbsp vegetable oil in the same pan and add the broccoli, carrot, red pepper and spring onions. Cook for 5 minutes before adding the cooked noodles, cooked Tofoo and satay sauce to the pan. Mix everything together until evenly coated in the satay sauce and cook for 2 minutes until heated through.
- Then plate up and garnish with spring onion, chilli, coriander and peanuts.
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