Name: Sticky Satay Tofu & Rice Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: asian

Sticky Satay Tofu & Rice Noodles

This recipe is part of our 30 Min Dinners recipe series. Showcasing our easy cheat’s satay sauce. Torn tofu pieces are pan fried until crispy with craggy bits, then finished with our speedy satay sauce. Served alongside rice noodles and smashed cucumber salad. You can personalise this recipe and swap the tofu for chicken or prawns if you prefer. Please check that your noodles are gluten free to keep this recipe 'free-from'.

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Ingredients

firm tofu 400 g (torn)
cornflour 1 tbsp
Chinese 5 spice 2 tsp
smooth peanut butter 2 tbsp
sweet chilli sauce 3 tbsp
tamari 2 tbsp
vermicelli 225 g
cucumber ½
rice vinegar 2 tbsp
sugar pinch

Method

Prep the ingredients

Drain the tofu and pat dry with kitchen paper. Tear it into small bite-sized pieces and add these to a bowl. Toss in the cornflour and the Chinese 5 Spice.

Make the satay sauce

Make the cheat’s satay sauce by mixing together the peanut butter, sweet chilli sauce and half the tamari. Add a splash of hot water and mix vigorously until you have a pouring consistency.

Soak the rice noodles

Soak the rice noodles in boiling water. Leave to soak for 5 minutes, then drain.

Cook the tofu & veg

Heat a dash of oil in a large frying pan on a medium-high heat, then add the tofu and cook for 5 - 7 minutes, until it starts to crisp up.

Make the smashed cucumber salad

Slice the cucumber in half lengthways, then with a rolling pin bash the cucumber until you smash it into chunky pieces, then add them to a bowl. Drizzle over the rice wine vinegar and the rest of the tamari, along with a pinch of sugar, then mix well.

Plate Up

Plate up the rice noodles, top with the crispy tofu, drizzle over the satay sauce and serve alongside the smashed cucumber. Enjoy!