I wasn't quite sure what I was starting out to make today - but it sort of evolved into this delicious dish! Crunchy oven baked tofu, combined with a creamy, spicy peanut sauce and veggies and noodles.
I love tofu - it's so versatile and goes with anything. Low fat but packed full of protein!
Spicy Peanut Tofu with Veggies and Noodles
Recipe (Serves 2 as a main course or 3 portions for lunch)
Baked Tofu
280g firm tofu (I love Tofoo)
1 tsp oil
2 tbsps tamari sauce or soy sauce
1 tbsp cornflour
Spicy Peanut Sauce
1 tsp oil
1/2 red onion, finely chopped
1-2 garlic cloves, finely chopped
2 tbsp low sugar ketchup or tomato puree
2 tbsp smooth peanut butter
1 Knorr veg stock cube dissolved in 250ml boiling water
Spicy Sriracha sauce to taste (I used about 2 tsps)
Veggies and Noodles
Half pack mushrooms, sliced
Half pack mangetout
Half broccoli crown, chopped
1 nest noodles
Method:
Cut the tofu into bite sized cubes and put into a large bowl with the tamari sauce and oil. Mix well and then stir in the cornflour.
Turn into a lined baking dish and pop in the oven at 200 degrees for about 25 minutes. Turn halfway.
Make the sauce. Fry the onion and garlic together in the oil and then add the ketchup, peanut butter and the veg stock. Add the spicy sauce and taste. Adjust seasoning. Add the tofu and stir through.
Cook the veggies for a few minutes by frying in a pan with a little Frylight oil.
Cook the noodles by putting in a bowl of hot water for about 5 minutes.
Combine the veggies and noodles with the other ingredients.
I like to serve it with a carrot and raisin salad (grated carrots, lighter than light mayo, curry powder and raisins) - see pic below.
Enjoy!
Nutrition (per portion with bo):Nutrition:
Nutrition:
Per serving:
Cals: 331
Fat: 15.7g
Carbs: 24.7g
Protein: 20.3g
Fibre: 3.5g
Sugar: 5.8g
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