Ingredients
The following ingredients have 2 Servings
- 200 g (7oz) smoked tofu (sliced thinly)
- 3 spring onions (scallions sliced into thin rounds)
- 2 courgettes (zucchini)
- 1 mouli (daikon, peeled)
- 1 large beetroot (peeled)
- half large cucumber
- 1 tsbp black sesame seeds
- handful cashews
- handful fresh coriander (cilantro leaves)
- lime wedges to serve
- a little sesame oil to fry
- For the peanut sauce
- 3 heaping tablespoons smooth peanut butter
- 2 large garlic cloves (sliced or minced)
- 1 red chilli (deseeded and finely diced)
- small piece fresh ginger (peeled and finely diced)
- 1 tbsp soy sauce
- 1 tbsp sriracha
- juice of half a lime
Instruction
- Spiralize the courgettes, mouli and beetroot using the spaghetti blade. Use the ribbon blade to spiralize the cucumber. Arrange the vegetable noodles in a large bowl.
- Heat a splash of sesame oil and pan fry the smoked tofu (I used Taifun Organic Smoked Tofu with Almonds & Sesame Seeds). Set aside.
- Dry fry the cashews in the same pan for a couple of minutes and roughly chop. Set aside.
- Add another tiny splash of oil and pan fry the garlic, chilli and ginger for a couple of minutes over low heat. Stir in the peanut butter and enough hot water to thin it out into a smooth sauce. Turn off the heat and whisk in the soy sauce, sriracha and lime juice. Transfer to a bowl.
- Arrange the spring onions, chopped cashews, tofu and coriander leaves over the noodles. Sprinkle with the sesame seeds and serve with the hot sauce on the side. Once the sauce is mixed in with the noodles the vegetables will soften slightly and get infused with the wonderful flavours of the dressing. Serve with extra lime wedges on the side.
