Ingredients

The following ingredients have 6 Servings
  • 350 g wide rice noodles
  • 2 tbsp tamarind paste (30 g)
  • 1/2 cup low sodium soy sauce (120 ml) 
  • 1/4 cup coconut sugar (60 g) 
  • 1/4 cup peanut butter (60 g) 
  • 1/4 cup lime juice (60 ml) 
  • 2 tbsp sesame oil (30 ml)
  • 1 package extra firm tofu, pressed and diced (454 g) 
  • 4 large garlic clove, sliced (30 g) 
  • 1 large shallot, sliced (60 g) 
  • 1 bunch green onion , sliced (110 g) 
  • 1 tsp chili flakes 
  • 1 cup bean sprouts (110 g) 
  • 1 cup roasted peanuts (115 g)
  • finely chopped cilantro 
  • fresh lime

Instruction

  • Cook noodles as per packaged directions. Rinse with cold water and drain well. Drizzle with ¼ tsp oil and toss to prevent sticking.
  • While noodles are cooking in a medium size bowl thoroughly mix together the sauce ingredients and reserve for later. 
  • Heat up a large fry pan over medium heat for 1-2 minutes. Once heated add sesame oil until there is a shine to it (approximately 1 minute). Add your diced tofu and allow to crisp until golden brown, about 2-3 minutes. Using tongs, flip your tofu until every side is golden brown and crispy.  When ready, remove and place on a paper towel lined plate. 
  • When the tofu is out of the pan, add the garlic, shallots, green onion and chili flakes. Cook for about 2 minutes until fragrant.
  • Add the mixed sauce and bring to a boil. 
  • Once sauce boils, toss in your reserved noodles. Using tongs mix together until noodles are fully coated in sauce.
  • Add the cooked tofu and bean sprouts toss together until mixed. 
  • Serve in your favourite bowl and top with roasted peanuts, chopped cilantro and a fresh lime wedge.