1 block of Extra Firm Tofu

1 tbs Smooth Peanut Butter

2 tbs Soy Sauce 

Juice 1 Lime 

Pinch Dried Chilli Flakes 

1/2 tsp Dried Garlic 

3/4 cup/75g Shelled Roasted Peanuts, blitzed to a crumb


340g Egg Free Noodles, cooked to the packet instructions 

1 Carrot, sliced fine

1 Red Onion, sliced fine

1 Red Chilli, sliced fine

1 Punnet Baby Corn 

Handful Mangetout 

1 Head Pak Choi 

3 tbs Soy Sauce

3 tbs Sriracha 


First up drain & pat dry the tofu using kitchen paper. Cut the block into 1inch by 1/2 inch rectangles.

Mix together the peanut butter, soy, lime, chilli & garlic. 

Dip the tofu fillets into the peanut butter mixture then into the peanut crumb & make sure they are all nicely coated.

Once you’ve coated all of the tofu, place the tofu on to a baking tray lined with greaseproof paper.

Pre heat your oven to 180 degrees C.

Next lightly colour the coated tofu in a dry non stick frying pan placed over a medium heat for around 2 minutes on each side. 

Once golden place the tofu back onto the baking tray and then into your preheated oven for 15 minutes. 

For the noodles, pre heat a wok over a medium heat. When the pan is hot & a little oil or water followed by the vegetables. Wok fry for 3-4 minutes. Add the cooked noodles followed by the soy & sriracha. Make sure everything is coated in the sauce before serving. 

To serve, slice the tofu fillets on angle and serve them on a top of a bed of noodles. 


Stay in the loop! Subscribe to my newsletter.