Satay Tofu Vermicelli Noodles
Josh Ball
Rated 5.0 stars by 1 users
Category
Snack
Cuisine
Mediterranean
Servings
2-2
Prep Time
15 minutes
Cook Time
10
Light and refreshing — perfect for a sunny summer day.
Not sure what to cook tonight? We tried this recipe by @essentiallyellanutrition yesterday, and we can confirm it’s a winner. Crispy golden tofu, smothered in creamy peanut satay sauce, tossed with vermicelli noodles and fresh, crunchy veggies.
This bowl makes lunch, dinner, or even a cheeky mid-week treat feel nourishing. And the best part? You can swap in any fresh veggies from your Farmers Pick box — the possibilities are endless.
Ingredients
-
240g vermicelli noodles
- 450g firm tofu
- ½ medium cucumber, thinly sliced
- 1 red capsicum, thinly sliced
- ¼ red cabbage, thinly sliced
- Fresh coriander, to serve
- Chopped peanuts, to serve
-
70g peanut butter
- 2–4 tbsp boiling water (as needed)
- 50g sweet chilli sauce
- 1 tsp minced garlic
- 2 tsp curry powder
- 1 tsp sriracha (optional)
Peanut Sauce
Directions
Prepare vermicelli noodles according to packet instructions. Rinse under cold water and set aside
- Make the sauce by adding the peanut butter to a small bowl. If thick, whisk in boiling water 1 tbsp at a time until smooth
- Stir in sweet chilli sauce, garlic, curry powder, and sriracha. Whisk until combined and set aside
- Slice tofu into small cubes. Fry in a lightly oiled pan for 5–10 minutes, turning occasionally, until golden and crisp
- Pour ¾ of the peanut sauce over the cooked tofu, tossing to coat. Reserve the remaining sauce for serving
- Divide noodles between bowls. Top with capsicum, cucumber, cabbage, and tofu
- Finish with fresh coriander, chopped peanuts, and a drizzle of the remaining peanut sauce
