HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSatay Tofu Noodle
Satay Tofu Noodle

Satay Tofu Noodle

with Stir-Fry Greens

Read more

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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Extra-Firm Tofu


200 g

Ramen Noodles


227 g

Shanghai Bok Choy

170 g


1.5 tbsp

Peanut Butter


1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

¼ cup

Vegetarian Oyster Sauce

(ContainsSoy/Soja, Wheat/Blé)

2 tbsp


1 unit


6 g


2 unit

Green Onion

Not included in your delivery

3 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories950 kcal
Fat46 g
Saturated Fat8 g
Carbohydrate81 g
Sugar11 g
Dietary Fiber16 g
Protein51 g
Cholesterol50 mg
Sodium1470 mg
Instructionsarrow up iconarrow up icon

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.