Method

Mix together the ManiLife Deep Roast Crunchy Peanut Butter, tahini, black vinegar, soy sauce, Shaoxing wine and honey and spoon into the bottom of 2 serving bowls. 

Place the ginger and garlic into a food processor and blitz until finely chopped. Add in the tofu and pulse for a further 30 seconds until roughly chopped, but not completely blended.

Heat the oil in a large frying pan until very hot and then add in the blitzed tofu mixture. Fry over a high heat for 3 minutes before adding in the Sichuan peppercorns and Chinese 5 spice. Cook for 1 minute then stir in the soy sauce and honey and cook for 2 more minutes.

To serve, pour the hot vegetable stock over the peanut butter mixture in the serving bowls, dividing it between the two. Top with the cooked noodles, cooked tofu and steamed greens. Finally, garnish with spring onions and peanuts.