• 200 gr. of firm tofu
  • 50 gr. of peanut butter
  • 50 gr. of peeled peanuts
  • 2 dried chillies (“bugs”)
  • 1 green pepper
  • 40 gr. of mild olive oil or sunflower
  • 300 gr. of instant oriental noodles
For the sauce:
  • 150 ml. of vegetable broth
  • 1 tbsp sake (can be replaced by a dry martini)
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 cloves garlic < / li>
  • 1 tbsp ginger root (or dried ginger powder)
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  1. Cut the tofu into pieces approximately 2.5 cm long by 1 cm wide and thick .
  2. Melt the peanut butter in the wok and sauté the peanuts until golden brown. At this point you have to control the fire so that the peanut butter does not burn. If necessary, you can add a splash of olive or sunflower oil to protect the butter. Remove the peanuts and set aside.
  3. In the wok, now heat the olive or sunflower oil and fry the tofu, the julienned green pepper and finely chopped chillies. Remove with the peanuts and reserve.
  4. Prepare the noodles as indicated on the package.
  5. To prepare the sauce, cut the garlic cloves into slices and fry them in the wok for about 3 minutes until golden brown, add the ginger and cook for a few more seconds. Add the brown sugar, broth, soy sauce, sake, and rice vinegar. Let it cook until it boils, then turn off the heat and add the peanuts, tofu and pepper. Add a splash of sesame oil to it and serve with the noodles.
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