With pre-marinated tofu giving you hours’ worth of flavour in an instant, this recipe comes together like a flash in a pan. And speaking of pans, make sure yours is nice and hot before you start adding ingredients for the perfect result.
Always refer to the product label for the most accurate ingredient and allergen information.
Malaysian tofu(ContainsSoy, Gluten, PeanutsMay be presentSesame)
udon noodles(ContainsGlutenMay be presentEgg, Soy)
sweet chilli sauce
dark roasted peanut butter(ContainsPeanutsMay be presentSesame, Tree Nuts)
sesame oil blend(ContainsSesame)
crushed peanuts(ContainsPeanutsMay be presentSesame, Soy, Tree Nuts, Gluten, Milk)
soy sauce (for the tofu)(ContainsSoy, Gluten)
soy sauce (for the sauce)(ContainsSoy, Gluten)
Bring a medium saucepan of water to the boil. Finely chop the garlic (or use a garlic press). Cut the capsicum into thin strips. Slice the zucchini into 1cm half-moons. Grate the carrot (unpeeled). Zest the lime to get a generous pinch, then cut into wedges. Roughly chop the coriander. Cut the Malaysian tofu into 1cm cubes.
Add the udon noodles to the saucepan of boiling water and cook until softened, 2 minutes. Drain and rinse. Add a small drizzle of olive oil to prevent the noodles sticking together.
TIP: Use a fork to help separate the noodles!
Heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Add the tofu and cook, tossing, until browned all over, 4-5 minutes. Remove from the heat and add the sweet chilli sauce and soy sauce (for the tofu). Turn to coat the tofu in the sauce. Transfer to a plate.
Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Add the capsicum, zucchini and carrot and cook until just tender, 5 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
While the veggies are cooking, in a small bowl, add the dark roasted peanut butter, hot water, soy sauce (for the sauce), sesame oil blend, brown sugar, lime zest and a generous squeeze of lime juice. Stir to combine. Add the udon noodles to the veggies in the frying pan. Add the peanut mixture and 1/2 the crushed peanuts and toss until well combined and heated through.
Divide the veggies and noodles between bowls and top with the sweet chilli tofu. Garnish with the coriander and remaining crushed peanuts. Serve with the remaining lime wedges.