Ingredients
280g Naked Tofoo, sliced into cubes
Thick noodles
2 spring onions
crunchy vegetables of choice (broccoli, mangetout, red peppers, green beans)
For the Peanut Sauce
1 tablespoon smooth peanut butter
1 tablespoon soy sauce
2 cloves of garlic, crushed
1 small knob of ginger, grated
1 teaspoon sesame oil
1 teaspoon crisp chilli oil or chopped chilli paste
Get started
- Heat a little oil in a large frying pan or wok. Add the Tofoo and cook until crisp and golden.
- Remove from the pan and add in your green veg. Cook until tender.
- Cook the noodles according to packet instructions
- Whilst the noodles are cooking make the peanut butter sauce by mixing all the ingredients together in a small bowl with a splash of the cooking water of the noodles.
- Drain the noodles and tip into the frying pan or wok with the Tofoo and the vegetables. Pour over the sauce and gentle mix together until everything is well coated. Serve with chopped spring onion and a sprinkle of chopped peanuts.
