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Greatest plates · Main
Thai peanut-free tofu satay noodles
Golden pan-fried tofu tossed through rice noodles with a creamy, peanut-free satay sauce built from sunflower seed butter. Bright, savoury and totally vegan.
Serves 4Prep 15 minCook 20 minVegan
Containsgluten · soy
Protein 14%Carbs 40%Fat 46%
About 702 kcal a serve — 25 g protein, 72 g carbs, 36 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Soak the noodles
SoakSoak the rice noodles in a bowl of just-boiled water for 6–8 minutes until tender, then drain and set aside.
In the bowlSoak →
Whisk the satay sauce
WhiskIn a bowl whisk together the sunflower seed butter, soy sauce, lime juice, maple syrup, garlic, coconut milk and chilli flakes until smooth and pourable.
In the bowlWhisk →
Crisp the tofu
FryHeat the oil in a large frying pan over medium-high heat and fry the cubed tofu for 8–10 minutes, turning, until golden on all sides.
Into the panFry →
10 min · high
Add the vegetables
Stir-fryAdd the capsicum and carrot to the pan and stir-fry for 3–4 minutes until just softened but still with bite.
Into the panStir-fry →
4 min
Bring it together
TossPour the satay sauce into the pan, add the drained noodles and toss for 2 minutes until everything is coated and hot through.
Serve
GarnishScatter over spring onion and coriander and serve straight away.
On topGarnish →
Cook's noteDon't skip pressing the tofu or it won't crisp. Extra capsicum and carrot stirred through keep it fresh and colourful.
Estimated per serve
702 kcal · 25 g protein · 72 g carbs · 36 g fatestimates, within ~10%
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