Rice Noodles with Tofu in Peanut Sauce
For a change, we start today's intro with a little riddle: What has three „s“ and rarely lasts longer than 10 minutes in our office?
... drum roll ...
It's peanut sauce, of course! Phew, after this brain training round, we deserve a particularly large plate of rice noodles with vegetables, tofu and peanut sauce. So let's get to work. The star of this plate is, of course, the peanut sauce, which consists of just a few simple ingredients. The main components of the sauce are (canned) coconut milk and, of course, peanut butter. The whole thing is seasoned with tahini, soy sauce, sriracha and a little agave syrup (or another sweetener of your choice). The sauce tastes extremely delicious and can be eaten with pretty much anything. Summer rolls, salads, falafel, oven roasted vegetables ... the possibilities really are endless. So, it's best to prepare a double portion while at it.
The sauce hides cucumber, carrots, rice noodles and, of course, a good portion of tofu. You can either use ready-made, deep-fried tofu from the Asian supermarket or simply make it yourself by first coating natural tofu in cornflour and then frying it in plenty of oil until golden brown.
Rice noodles with tofu in peanut sauce
Ingredients
For the peanut sauce:
- 400 ml (1.75 cup) coconut milk (from the can)
- 125 g (4.5 oz) peanut butter
- 2 tbsp tahini
- 1 clove of garlic
- 1 tsp sriracha
- 2 tbsp soy sauce
- 1 tbsp agave syrup
For the tofu:
- 400 g (14 oz) tofu
- cornflour for marinating
- vegetable oil for frying
or - 400 g (14 oz) deep-fried tofu
Additionally:
- 125 g (4.5 oz) rice noodles
- 2 carrots
- 0.5 cucumber
- 1 lime
- coriander (optional)
- mint (optional)
- sesame seeds (optional)
- unsalted, roasted peanuts (optional)
Instructions
- Prepare the rice noodles according to the instructions on the packet, rinse briefly under cold water and set aside until ready to serve. Wash the carrots and cucumber and finely slice with a peeler. Cut the lime into quarters.
Tip: Rice noodles can quickly become too soft. Make sure you stick to the preparation time stated on the packaging. To prevent the noodles from overcooking or sticking together too much after draining, we like to rinse them with a bit of lukewarm water. If you want you can reheat the noodles in the peanut sauce.
For the sauce, blend coconut milk, peanut butter, tahini, and the peeled garlic clove to a creamy sauce and season it to taste with sriracha, soy sauce, and agave syrup. Pour the sauce into a small pan and simmer over low heat for approximately 5 minutes.
Pat the tofu dry with a tea towel and cut into slices about 0.5 cm thick. Turn the tofu slices in cornflour on both sides and then fry in a pan with plenty of vegetable oil for approximately 5–8 minutes on both sides until golden brown.
Serve the rice noodles with peanut sauce, tofu, cucumber, carrot, lime, fresh coriander, mint, sesame seeds and roasted peanuts.
