Colorfull Wok Noodles with Crispy Tofu and Peanut Sauce

Colorful wok noodles with crispy tofu, crunchy vegetables, and a creamy peanut sauce are a flavorful and satisfying dish.

For 4 persons. 

Ingredients:

Crispy Tofu:

• 200 g firm tofu
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil

Rainbow Wok Vegetables:

• 1 red bell pepper
• 1 yellow bell pepper
• 1 small zucchini
• 1 broccoli
• 1 carrot (cut into thin sticks)
• 1 red onion
• 1 handful of sugar snap peas
• 2 garlic cloves (finely chopped)
• 1 piece of ginger (approx. 2 cm, finely chopped)
• 2 tablespoons sesame oil

Peanut Sauce:

• 3 tablespoons peanut butter (creamy)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar or lime juice
• 1 tablespoon maple syrup
• 1 teaspoon sriracha
• 100 ml coconut milk or water

Toppings:

• Roasted peanuts
• Spring onions (finely sliced)
• Sesame seeds (black or white)
• Fresh cilantro

Instructions:

1. Prepare the tofu: Cut the tofu into cubes, marinate it with soy sauce, and dust it with cornstarch. Fry in hot sesame oil until golden and crispy.

2. Cook the vegetables: In a wok or large pan, sauté ginger and garlic in sesame oil. Add the vegetables and stir-fry until slightly tender but still crisp.

3. Make the peanut sauce: Mix peanut butter, soy sauce, lime juice, maple syrup, and coconut milk in a bowl. Pour the sauce over the vegetables and let it simmer for a couple of minutes.

4. Serve: Add the crispy tofu on top and garnish with roasted peanuts, spring onions, sesame seeds, and fresh cilantro.

This dish is packed with flavor, color, and texture, making it a perfect addition to your recipe collection.

From Lukas Grett