Stir Fried Tofu Noodle Soup
Prep Time 20 min
Cuisine Savoury
Use Within 2 days
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.
Ingredients
Serves 2
- 2 tbsp Manilife Deep Roast Crunchy Peanut Butter
- 1 tbsp tahini
- 1 tbsp black vinegar
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp honey
- 20g ginger, chopped
- 2 cloves garlic, chopped
- 200g firm tofu
- 1 tbsp vegetable oil
- ½ tsp ground Sichuan peppercorns
- 1 tsp Chinese 5 spice
- 1 tbsp soy sauce
- 1 tbsp honey
- 180ml hot vegetable stock
- 200g cooked soba noodles
- To serve:
- Steamed greens, such as pak choi, or Chinese broccoli
- Spring onions, finely sliced
- Crushed ManiLife Deep Salted Peanuts
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