Crispy Tofu & Peanut Noodles
Crispy Tofu & Peanut Noodles

Crispy Tofu & Peanut Noodles

Who doesn’t love noodles? Quick, tasty and versatile, this recipe is a great speedy option that uses mainly store cupboard ingredients. Feel free to ramp up the heat with chilli oil if you know you like it hot.
Photography: ISSY CROKER

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2 tbsp of groundnut oil
280g of extra-firm tofu, chopped into 2cm cubes
350g of dried egg noodles
3 tbsp of sesame seeds
2 carrots
100g of beansprouts
1 small bunch of spring onions, finely sliced
1 large bunch of coriander, leaves picked
Sichuan-style chilli oil , to serve (optional)
For The Sauce
2 garlic cloves
1cm piece of fresh root ginger
5 tbsp of crunchy peanut butter
2 tbsp of toasted sesame oil
2 tbsp of groundnut oil
3 tbsp of rice wine vinegar
Step 1

To make the sauce, grate the garlic and ginger into a mixing bowl, add the remaining ingredients and whisk until smooth.

Step 2

Heat the groundnut oil in a large frying pan over a high heat, add the tofu and fry on each side until golden and crisp, roughly 2 minutes on each side.

Step 3

Meanwhile, bring a medium saucepan of water to the boil, then add the noodles and cook for 3 minutes or until a little al dente. Drain and place in a serving bowl.

Step 4

Once the tofu is golden and crisp all over, toss in the sesame seeds and toast for a minute, then remove from the heat.

Step 5

Use a julienne peeler or vegetable peeler to pare strips of the carrot into the noodle bowl, then add the beansprouts and the sauce and toss to combine. Top with the tofu, spring onions and coriander. Finish with some Sichuan-style Chilli Oil, if you like it hot.

Love.Food.Family Recipes from the Kitchen Disco by Sophie Ellis-Bextor and Richard Jones, published by Hamlyn, £20 hardback. Photography by Issy Croker.

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