Peanut Tofu Noodles with Sugar Snaps

Make peanut tofu noodles with sugar snaps, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.)
120 g Cooked rice noodles (Cooked weight, after soaking.)
1 tbsp (15 g) Peanut butter (The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.)
1 tbsp (15 g) Soy sauce
Juice of one Lime juice
1 tsp (6 g) Sriracha
1 clove, about 3 g Garlic
60 g Carrot
80 g Sugar snap peas
20 g Spring onion
5 g Rapeseed oil
3 tbsp, hot Water
Ingredient notes on the recipe page.

METHOD
1. Whisk the peanut butter, soy, sriracha, crushed garlic and half the lime juice with the hot water until it is smooth and pourable.
2. Pat the tofu dry, cut into cubes and fry in the oil in a hot pan for eight minutes, turning, until golden on most sides.
3. Add the sugar snaps and the carrot cut into matchsticks and stir-fry for two minutes so they stay crunchy.
4. Add the noodles and the sauce and toss over the heat for a minute until everything is coated. Finish with spring onion and the rest of the lime.

Contains gluten cereals, peanuts and soya.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/peanut-tofu-noodles-sugar-snaps

AI-generated images illustrating the recipe.

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