Satay Tofu Noodle
with Stir-Fry Greens
Fresh and light meet peanut-ty heaven in this tofu miracle! Ramen noodles bring together delicious carrot ribbons and bok choy all mixed together with a decadent homemade satay sauce. This dish brings all the yummy flavour of Thai takeout to your table faster than delivery!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Extra-Firm Tofu
(Contains Soy)
200 g
Ramen Noodles
(Contains Wheat)
227 g
Shanghai Bok Choy
170 g
Carrot
1.5 tbsp
Peanut Butter
(Contains Peanuts)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy, Gluten)
2 tbsp
Honey
1 unit
Lime
6 g
Garlic
2 unit
Green Onion
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Cooking Steps
Before starting, wash and dry all produce. Getting a crispy, golden exterior on the cubed tofu is the key to making them delicious. To accomplish this, dry the tofu as best as you can with paper towels - dry tofu will crisp up better than damp ones. Bring a medium pot of salted water to a boil. Cut bok choy into 1-inch pieces. Thinly slice green onions. Peel carrot lengthwise into ribbons. Juice half the lime (1 lime for 4 ppl), then cut remaining lime into wedges. Pat tofu dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil then tofu. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl cook tofu in 2 batches, using 1 tbsp oil for each batch!) Transfer tofu to a plate and set aside.
Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then carrots, garlic and bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Transfer veggies to the plate with tofu.
Add noodles to the pot of boiling water. Cook, stirring occasionally, until tender, 1-3 min. Drain and rinse noodles with cold water to gently separate noodles. Add 1/2 tbsp oil (dbl for 4 ppl). Toss together, then set aside.
Whisk together peanut butter, vegetarian oyster sauce and honey in a large bowl. Gradually whisk in the soy sauce, lime juice and 1/4 cup water (dbl for 4 ppl). Toss in veggies, tofu and noodles.
Divide veggie tofu noodles between bowls. Drizzle over any remaining sauce from the bowl. Sprinkle over green onions. Squeeze over a lime wedge, if desired.
