Okay, okay, there is no such thing as a peaconut, or toodles, but I thought it sounded cool.
SO, I present to you Peanut and Coconut Tofu with Noodles.
quick and simple
This is a quick and easy dinner using Asian flavours and simple ingredients. This means you don’t need to go out and buy loads of ingredients from the supermarket, plus the sauce is made using everyday store cupboard essentials.
Despite this, you may struggle to find tofu puffs if you aren’t close to a Chinese supermarket. No fear, just fry off some tofu yourself prior to cooking the dish. For silken tofu, try deep frying to maintain it’s shape. With firm, you can simply shallow fry.
If you love the combination of peanuts, coconut, and tofu as much as I do, then you’ll love this dish! It is fresh, creamy, zingy, with an additional optional chilli kick.
- 100 g of your favourite noodles
- 80 g tofu puffs or fry some cubes of tofu yourself
- 1/2 small onion sliced
- 1 large garlic clove finely chopped
- 1/2 carrot sliced
- 1 small red chilli seeds removed and sliced - Optional
- Small chunk ginger sliced into matchsticks
- Juice from 1/2 lime
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1/2 tbsp rice vinegar
- 160 ml coconut milk
- 1/4 lime wedge handful of peanuts, fresh micro herbs (mint, coriander)
- Cook the noodles to packet instructions, then drain and cool down under cold running water
- Fry the onion, ginger, carrot, garlic and chilli with a pinch of salt, until the onion is translucent (approx. 5-10 minutes)
- Stir in the soy sauce, vinegar and peanut butter, and fry until the peanut butter has melted
- Mix in the coconut milk until fully incorporated
- Add in the tofu puffs and cook for 10 minutes on a low-medium heat
- Add in water as required
- Once cooked, squeeze in 1/2 lime and add the noodles into the sauce to reheat
- Serve with fresh lime, herbs, and peanuts
Really love peanuts and coconut? Then check out my sweet recipe for Banana Pancakes with Coco-Peanut sauce: