Sticky chilli peanut tofu

Name: Sticky chilli peanut tofu
Cook time: 25 min
Yield: 1

with garlic hokkien noodles

Ready in around 25 mins

RECIPE FACT:

Did you know, before selling electronics, Samsung originally sold dry goods including noodles.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PREPARE THE NOODLES AND VEGETABLES:

Place the hokkien noodles into a heatproof bowl and cover with boiling water from the kettle. Leave to soak for 4-5 mins Separate gently with a fork then drain well into a sieve. Slice the spring onion finely on the diagonal.
2. TO FINISH THE GARLIC NOODLES:

Place the carrot noodles and green cabbage into serving bowl. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add half the noodles, the garlic and soy sauce with half the spring onion and cook for 1-2 mins. Remove from the pan into the bowl with the vegetables, season with salt, toss to combine and cover to keep warm.
3. TO PREPARE THE TOFU:

Using half the pack of tofu, remove from its packaging and pat dry with a paper towel. Place the cornflour onto a plate and season with salt and pepper. Slice the tofu into 1 cm cubes then coat well in the cornflour.
4. TO COOK THE CHILLI PEANUT TOFU:

Place a non-stick frying pan over a medium-high heat with a generous pour of oil. Once hot, add the tofu cubes and cook for 3-4 mins turning regularly until golden – you may need to do this in batches and reduce the heat as you go. Add the roasted peanuts and cook for 1 min. Stir through the chilli peanut sauce and cook for 30 secs.
TO SERVE:

Spoon garlic hokkien noodles into a bowl and top with chilli peanut tofu. Sprinkle with remaining spring onion. Mix together to eat.