Spiralized Vegetable Noodles with Smoked Tofu and Spicy Peanut Sauce

Name: Spiralized Vegetable Noodles with Smoked Tofu and Spicy Peanut Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 -3 servings
Ingredients: 200 g (7oz) smoked tofu; 3 spring onions; 2 courgettes; 1 mouli; 1 large beetroot; half large cucumber; 1 tsbp black sesame seeds; handful cashews; Handful fresh coriander; lime wedges to serve; a little sesame oil to fry; For the peanut sauce; 3 heaping tablespoons smooth peanut butter; 2 large garlic cloves; 1 red chilli; small piece fresh ginger; 1 tbsp soy sauce; 1 tbsp Sriracha; Juice of half a lime

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
2 -3 servings

Spiralized Vegetable Noodles with Smoked Tofu and Spicy Peanut Sauce

Shawn Wheeler

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A medley of raw spiralized vegetable noodles served with pan fried smoked tofu and a spicy peanut dressing.

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Ingredients

Servings

200 g (7oz) smoked tofu sliced thinly
3 spring onions scallions sliced into thin rounds
2 courgettes zucchini
1 mouli daikon, peeled
1 large beetroot peeled
half large cucumber
1 tsbp black sesame seeds
handful cashews
Handful fresh coriander cilantro leaves
lime wedges to serve
a little sesame oil to fry
For the peanut sauce
3 heaping tablespoons smooth peanut butter
2 large garlic cloves sliced or minced
1 red chilli deseeded and finely diced
small piece fresh ginger peeled and finely diced
1 tbsp soy sauce
1 tbsp Sriracha
Juice of half a lime

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Instructions

Spiralize the courgettes, mouli and beetroot using the spaghetti blade. Use the ribbon blade to spiralize the cucumber. Arrange the vegetable noodles in a large bowl.
Heat a splash of sesame oil and pan fry the smoked tofu (I used Taifun Organic Smoked Tofu with Almonds & Sesame Seeds). Set aside.
Dry fry the cashews in the same pan for a couple of minutes and roughly chop. Set aside.
Add another tiny splash of oil and pan fry the garlic, chilli and ginger for a couple of minutes over low heat. Stir in the peanut butter and enough hot water to thin it out into a smooth sauce. Turn off the heat and whisk in the soy sauce, sriracha and lime juice. Transfer to a bowl.
Arrange the spring onions, chopped cashews, tofu and coriander leaves over the noodles. Sprinkle with the sesame seeds and serve with the hot sauce on the side. Once the sauce is mixed in with the noodles the vegetables will soften slightly and get infused with the wonderful flavours of the dressing. Serve with extra lime wedges on the side.