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Satay Tofu Noodle

Satay Tofu Noodle

with Stir-Fry Greens

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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!

Allergens:Soy/SojaWheat/BléPeanut/CacahuèteSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Extra-Firm Tofu

(ContainsSoy/Soja)

200 g

Ramen Noodles

(ContainsWheat/Blé)

227 g

Shanghai Bok Choy

170 g

Carrot

1.5 tbsp

Peanut Butter

(ContainsPeanut/Cacahuète)

1 tbsp

Soy Sauce

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

¼ cup

Vegetarian Oyster Sauce

(ContainsSoy/Soja, Wheat/Blé)

2 tbsp

Honey

1 unit

Lime

6 g

Garlic

2 unit

Green Onions

Not included in your delivery

3 tbsp

Oil*

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
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.