Cooked - Black Pepper Tofu Stir Fry With Noodles

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Home Pricing Community My Recipes

Black Pepper Tofu Stir Fry With Noodles

1.0

400g extra firm tofu

1 tbsp dark soy sauce

2 tbsp maple syrup

1 tbsp tomato paste

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tbsp olive oil

2 bell peppers, sliced

1 cup green beans, chopped

1 onion, sliced

3 garlic cloves, minced

1 tbsp ginger, minced

1 tbsp peanuts

2 tbsp light soy sauce

1 tbsp vegan oyster sauce or hoisin

1½ tsp freshly cracked black pepper

1 tsp Sichuan peppercorns, ground

1 tsp dark soy sauce

1 tsp sugar or maple syrup

3½ tbsp water or stock

1 tsp cornflour

200g noodles (2–3 portions)

1 tbsp peanut butter

2 tbsp chili oil

1 tbsp maple syrup

1 tbsp rice vinegar

Grate the tofu on the coarse side of a box grater. Mix the marinade ingredients and coat the tofu. Spread on a lined baking tray and bake at 220°C for 30 min, stirring every 10 min.
Whisk together all the stir fry sauce ingredients in a small bowl. Set aside.
Cook the noodles according to packet instructions, reserving a splash of noodle water. Whisk together the peanut butter, chili oil, maple syrup, and rice vinegar. Loosen with a tbsp or two of noodle water, then toss the drained noodles through the sauce.
Heat a splash of oil in a large wok on high heat. Fry the garlic and ginger for 30 sec until fragrant. Add the onion, bell peppers, and green beans and stir-fry for 2–3 min until just tender.
Add the tofu and pour over the sauce. Toss on high heat for 1–1½ min until glossy and everything is coated.
Divide the noodles between bowls, top with the stir-fry, scatter over the peanuts, green onions, and sesame seeds, and serve immediately.

Course🍽️Main Course

Diets🌱Vegan...

Category🥘Stir Fry

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created this week

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