Peanut butter based sauces never fail to excite me and here’s another keeper! This spicy peanut sesame noodles recipe comes with that delicious sauce and crispy fried tofu.. Yum!
When making the sauce the key is to adjust the amount of ingredients to your liking. I don’t think I’ve ever made this sauce exactly the same as previous time but in the recipe you can find the average amounts of each ingredients I use. But again, keep tasting and adjusting to your personal taste. Also, add water as and when needed to get a thick but pourable sauce consistency.
Tofu is definitely not one of my favourite ingredients in general but it works here as it gets covered with this delicious sauce. It also adds some well needed protein in this dish.
I hope you enjoy this easy mid-week noodle pot as much as I do. xx
- • 300g noodles
- • 400g firm tofu
- • 1 tbsp olive oil
- • 2 tbsp peanut butter
- • 1 tbsp of sesame oil
- • 4 tbsp soy sauce
- • 1 tbsp apple cider vinegar
- • 2 tbsp maple Syrup
- • 1 tbsp Sriracha
- • 2 tbsp tomato paste
- • 1 tsp garlic powder
- • 1 tsp ground ginger
- • ca 200ml water
- • 2 handfuls of peanuts
- • 1 tbsp sesame seeds
- • Fresh coriander
- Cook the noodles as instructed on pack until they are ‘al dente’.
- For the sauce, put all the ingredients in a bowl and stir. Add water little by little and as much as needed to get a pourable, yet thick consistency
- Pat dry the tofu with a kitchen towel and then cut in bite-sized cubes
- Heat up some olive oil in a pan and then place the tofu cubes in the pan and roast until golden brown from both sides.
- Then add about ⅓ of the sauce and let simmer until the tofu absorbs the liquid.
- Heat up the rest of the sauce in another saucepan.
- Once the noodles are al dente, pour off the cooking water, drain the noodles and combine with the remaining sauce in the pan.
- Add the tofu and top with some fresh coriander, chopped peanuts as well as sesame seeds and serve immediately.