![]() ![]() Cook for a further 5 minutes, stirring well to dissolve the fermented tofu throughout the dish. Add another 1/4-1/2 cup water if the mixture is looking a tad dry and season well with fine sea salt. Stir in tofu, soy sauce, fermented tofu and sugar. Cook 2-3 minutes or until the tomatoes start to break down, add 1/2 cup water and continue to cook for 10 minutes. Add tomatoes, tomato paste, turmeric and chilli and stir well. Add onion, garlic and ginger and cook for 2-3 minutes, stirring, until tender and golden. Heat the oil in a large frying pan over medium-high heat. I cooked about 1/2 a packet of thin rice noodles which served 4 (just follow the instructions on the pack), any leftovers will happily store in the fridge for a few days.ģ tablespoons gluten-free soy sauce or tamariġ tablespoon fermented tofu* see headnotesĬhopped roasted peanuts and finely sliced spring onion (scallion), to serve If you’re hardcore like my mother-in-law, you can also just eat it as is with rice. ![]() It stores indefinitely in the fridge once opened and adds a beautiful depth of flavour to vegetarian Asian dishes. I actually used half this amount of chilli so my kids would eat it too, but then added some of my homemade sriracha sauce on mine when I ate it to make mine hotter! You can find fermented tofu at your local Asian grocer in small jars, often with chilli. You guys already know the soft spot I have for noodles, of any kind, but this saucy little number has heat, texture and a beautiful depth of flavour thanks to the fermented tofu which I decided to add at the last minute. So, being the food blogger that I am, I plated up another portion, stepped outside in the fading light and managed to snap a few quick, completely un-styled, but totally honest and real photos of this dish so I could share the recipe with you… As it was coming together I was happy enough with the flavours, even the 8 year old agreed! We sat down and ate dinner and it was only after I’d polished off my plate that I realised just how much I really did love it. I say surprising because well, sometimes when you are inspired by dishes that traditionally use meat as the main ingredient and fish sauce as the seasoning and you go adding in tofu and soy sauce in it’s place, lets just say things don’t always turn out quite as you’d hoped. Simply cook the noodles as per the packet instructions, then add the drained noodles to the pan at the same time as the coconut cream.And just like that, the summer holidays are over. The kids are back at school, the house is quiet, the dishes are done and I have a spare moment to myself to gather my thoughts and write up this surprisingly delicious recipe. Silken or soft tofu is better for making sauces or using in soups.Ĭan I use dried pad Thai noodles? Absolutely. What type of tofu should I use? When pan frying, like in this recipe, you want to use a firm tofu. Common questions and tips for Satay Tofu Noodles: Some other great vegetarian options on my website include Pumpkin and Chickpea Curry, Falafel Pita Pockets and Courgette and Ricotta Cannelloni. To assemble, place the noodles and tofu in a bowl, then layer with broccoli, cucumber, mint, chilli and lime wedges. Simmer for 5 minutes until the sauce thickens up. Pour in the coconut cream and the noodles, then stir everything to combine. Mix the peanut butter and boiling water then add to the pan. Mix together the soy sauce, garlic, ginger and brown sugar, then add it to the pan to coat the tofu. Heat the oil in a frying pan over a medium heat, then fry the tofu. Pat dry with a paper towel then coat in cornflour. Just cook them as per the packet instructions before adding to the pan.ĭice the tofu. ![]() For this recipe I've used soft pad Thai noodles but you could also use dried ones if you have them. I love making my own sauce so that I know exactly what is in them, and can adjust the flavours if I need to. ![]() The satay sauce is homemade using mostly pantry staples. A quick and easy vegetarian meal the whole family can enjoy. This method of cooking tofu works so well in my new recipe for Satay Tofu Noodles. It gives the squishy tofu a lovely, golden crust. My favourite way to eat tofu is pan fried. Jump to Recipe Pan fried tofu and noodles cooked in a homemade satay sauce served with cucumber, broccoli and chilli. ![]()
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