Spicy Peanut Tofu Noodles

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Press the extra firm tofu for at least 15 minutes to remove excess water, then cut it into 1-inch cubes.

   Ca. 15 min.

   Kokkens note: Pressing tofu ensures it gets crispy when cooked.

2. 2

   In a medium bowl, toss the tofu cubes with cornstarch until evenly coated.

   Ca. 2 min.

3. 3

   Heat the vegetable oil in a large skillet or wok over medium-high heat.

   Ca. 1 min.

4. 4

   Add the coated tofu to the hot skillet in a single layer and cook for 8-10 minutes, flipping occasionally, until golden brown and crispy on all sides.

   Ca. 10 min.

   Kokkens note: Do not overcrowd the pan; cook in batches if necessary.

5. 5

   While the tofu cooks, prepare the peanut sauce by whisking together the peanut butter, soy sauce, lime juice, maple syrup, sriracha, minced garlic, grated ginger, and water in a small bowl until smooth.

   Ca. 5 min.

6. 6

   Cook the linguine according to package directions in a large pot of boiling salted water until al dente.

   Ca. 10 min.

7. 7

   While the noodles cook, add the broccoli florets and sliced red bell pepper to the skillet with the crispy tofu.

8. 8

   Sauté the vegetables for 3-5 minutes until they are tender-crisp.

   Ca. 5 min.

9. 9

   Drain the cooked linguine and add it directly to the skillet with the tofu and vegetables.

   Ca. 1 min.

10. 10

    Pour the peanut sauce over the noodles, tofu, and vegetables, tossing everything gently to coat evenly.

    Ca. 1 min.

11. 11

    Serve immediately, garnished with sliced green onion and sesame seeds if desired.