← Nouns Cooking · Plant-Based

Ingredients

• 250 g flat rice noodles
• 400 g firm tofu, patted dry and cut into cubes
• 1 tbsp neutral oil
• 200 g Shelled edamame beans
• ½ Cucumber, cut into matchsticks
• 1 Carrot, cut into matchsticks
• 3 Spring onion, sliced
• 4 tbsp smooth peanut butter
• 3 tbsp Tamari
• 2 tbsp Rice vinegar
• 1 tbsp Maple syrup
• 1 tbsp Toasted sesame oil
• 1 Lime, juiced
• 1 clove Garlic, grated
• 2 cm piece Ginger, grated
• 1 tsp sriracha, or to taste
• 4 tbsp warm water
• 30 g roasted peanuts, roughly chopped
• 1 handful coriander or mint leaves

Method

1. Whisk all the sauce ingredients together until smooth. It should be like thick cream, so add a little more water if needed.
2. Heat the oil in a non-stick frying pan over medium-high heat and fry the tofu for 8–10 min, turning, until golden on most sides. Season with a pinch of salt.
3. Meanwhile, cook the noodles following the packet instructions, adding the edamame for the last 2 min. Drain and rinse under cold water so the noodles don't stick together.
4. Toss the noodles and edamame with the sauce, cucumber, carrot and most of the spring onions.
5. Pile into bowls, top with the tofu, peanuts, herbs and remaining spring onions. Add more sriracha if you like heat.

Tips

• About 25 g protein per serving from the tofu, edamame and peanuts.
• Contains peanuts and soy. Leftovers keep 2 days in the fridge; loosen with a squeeze of lime.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons BBC Good Food