Satay Tofu Noodle Stir-Fry

Nutrition per serve

Ingredients

• 2pcs onion
• 2pcs carrot
• 150g green beans
• 2clov garlic
• 200g peanut satay tofu
• 300g egg noodles
• 75g tonkatsu sauce
• 20g roasted peanuts
• 30ml soy sauce
• 34ml vegetable oil
• 15ml barbecue sauce

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of water to the boil for the noodles. Cut the onions into 1cm-thick wedges. Halve the carrots lengthwise and thinly slice on an angle. Trim the beans and halve on an angle. Crush or finely chop the garlic. Coarsely grate the tofu (see Feed A Crowd).
2. Step 2 — Cook noodles
   Cook the noodles in the pan of boiling water for 3 mins or until tender. Drain and rinse under hot water to prevent the noodles from sticking. Return the noodles to the pan, add 1 tbs soy sauce and 1 tsp vegetable oil and toss to coat. Meanwhile, combine the tonkatsu sauce, garlic, 1 tbs soy sauce and 1 tbs barbecue sauce in a bowl.
3. Step 3 — Stir-fry tofu
   Heat 2 tsp vegetable oil in a large deep frypan over medium-high heat. Stir-fry the tofu for 4 mins or until lightly charred. Remove from the pan.
4. Step 4 — Stir-fry veggies
   Heat 1½ tbs vegetable oil in the same pan over high heat. Stir-fry the onion for 3 mins or until softened. Add the carrot and beans and stir-fry for 3-4 mins until the veggies are tender but still with crunch. Add the tofu, tonkatsu mixture and 80ml (⅓ cup) water and stir-fry for 1-2 mins until combined and warmed through. Remove the pan from the heat.
5. Step 5 — Serve up
   Taste the tofu mixture, then season with salt and pepper. If your pan is big enough, add the tofu mixture to the noodles and toss to combine. Or, simply divide the tofu mixture and noodles among bowls. Scatter over the peanuts and enjoy!
6. Step 6 — Feed A Crowd
   Grating the tofu means you get a bit in every mouthful. When you reach the ends, don't risk grating your fingers – just thinly slice the rest.

Allergens

Sojabohnen, Gluten, Peanut, Wheat, Eier