Peanut Tofu Noodle Bowls

Ingredients

• 450 gram firm tofu
• 440 gram hokkien noodles
• 1/3 cup smooth peanut butter
• 3 tablespoon soy sauce
• 1 piece lime
• 1 tablespoon brown sugar
• 2 clove garlic
• 1 piece carrot
• 1 piece lebanese cucumber
• 2 tablespoon cornflour
• 2 tablespoon vegetable oil

Instructions

1. 1Press the tofu dry with paper towel, cut into 2 cm cubes and toss in the cornflour.
2. 2Whisk the peanut butter, soy sauce, lime juice, brown sugar, crushed garlic and a third of a cup of warm water into a smooth sauce.
3. 3Cut the carrot into matchsticks and slice the cucumber.
4. 4Put the noodles in a heatproof bowl, cover with boiling water for 2 minutes, then drain and separate.
5. 5Heat the oil in a large non-stick frying pan over medium-high heat. Fry the tofu for 8 minutes, turning every 2 minutes, until golden on most sides.
6. 6Add the noodles and peanut sauce to the pan. Toss gently for 2 minutes until everything is coated and hot.
7. 7Divide between bowls and top with the carrot and cucumber.