Products Used
Tofu and peanut noodle bowls with Protein Stir Fry
Looking for a quick, protein-packed midweek meal that is vegan friendly? Our Tofu and peanut noodle bowls with Green Isle Protein Stir Fry Mix can be whipped up in just 20 minutes without compromising on flavour. Our Protein Stir Fry Mix consists of a tasty seasoned medley of garden peas, sweetcorn, romano beans, soya beans, red kidney beans and seeds and cooks from frozen in just 6-8 minutes. What’s not to love?
- 20 minutes
- 4 people
Ingredients
1 block firm tofu (280g)
300 grams rice noodles
1 tablespoon of groundnut oil, plus 1 tablespoon
1 bag Green Isle Protein Stir Fry
50 grams peanuts, roughly chopped, for garnish
Handful of coriander leaves, for garnish
Lime wedges, for garnish
For the sauce:
5 tablespoons smooth peanut butter
2 tablespoons light soy sauce
1 tablespoon rice wine vinegar
3 tablespoons chilli oil
1 teaspoon sesame oil
1 clove garlic, finely grated
1cm piece of fresh ginger, finely grated
Method:
- Begin by mixing all the ingredients for the sauce together with 75 ml of water and set aside.
- Cook the rice noodles according to the packet instructions.
- Crumble the tofu into a bowl using your hands, until the tofu is in small, bite sized pieces.
- Add 1 tablespoon of the groundnut oil to a large wok and set over a high heat then add the tofu and cook, without stirring, for a few minutes. Stir briefly and then leave to cook for a further few minutes. Keep doing this - cooking undisturbed and then briefly stirring - until the tofu is crisp and browned. Once browned, remove from the pan and set aside.
- Add the remaining tablespoon of groundnut oil to the wok and add the Green Isle Protein Stir Fry, cooking for 5 minutes until the vegetables are completely warmed through and all the water has evaporated. Add the cooked rice noodles and stir fry for a further 3 minutes to warm through then divide between bowls.
- Quickly add the tofu back into the wok and pour over the peanut sauce, letting everything bubble together for 2 minutes, then spoon the saucy tofu over the vegetables and noodles. Serve with the crushed peanuts, coriander leaves and lime wedges.
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