Tofu and Peanut Noodles

Submitted by Rhiannon and Matt

"This is an easy stir-fry recipe courtesy of The Complete Stir-Fry Cookbook published by Bay Books in Australia. If you don't have kecap manis, you can use soy sauce sweetened with a little soft brown sugar."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 onion, chopped
• 250 g firm tofu, cut into small pieces
• 2 garlic cloves, crushed
• 1 teaspoon fresh ginger, grated
• 1 red capsicum, chopped
• 125 g broccoli, cut into small florets
• 1⁄3 cup ketjap manis
• 1⁄3 cup peanut butter
• 1⁄2 cup water
• 2 tablespoons peanut oil (or vegetable)
• 500 g hokkien noodles

directions

1. Combine the tofu, garlic, ginger and 1/2 the kecap manis in a small bowl.
2. Place the peanut butter, water and remaining kecap manis in another bowl & mix well.
3. Heat the oil in a large wok. Drain the tofu and reserve the marinade.
4. Cook the tofu in 2 batches in the hot oil until well browned, then remove from wok.
5. Place the noodles in a large heatproof bowl or pan and cover with boiling water and leave for 2 minutes then drain and gently pull the noodles apart.
6. Add the vegetables to the wok and stir-fry until just tender. Add the tofu, reserved marinade and noodles.
7. Add the peanut butter mixture and toss until heated through.