• Asaian

Satay Tofu Vermicelli Noodles

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.

Published
Servings
Serves 2
Prep Time
15m
Cooking Time
10m

Ingredients

Everything for 2 servings

  • 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

Peanut Sauce

  • 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)

Method

1

Prepare vermicelli noodles according to packet instructions. Rinse under cold water and set aside

2

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

3

Stir in sweet chilli sauce, garlic, curry powder, and sriracha. Whisk until combined and set aside

4

Slice tofu into small cubes. Fry in a lightly oiled pan for 5–10 minutes, turning occasionally, until golden and crisp

5

Pour ¾ of the peanut sauce over the cooked tofu, tossing to coat. Reserve the remaining sauce for serving

6

Divide noodles between bowls. Top with capsicum, cucumber, cabbage, and tofu

7

Finish with fresh coriander, chopped peanuts, and a drizzle of the remaining peanut sauce