Quick rice noodles with peanut sauce and crispy tofu

Rice noodles with a creamy peanut sauce and crispy tofu: this is the ultimate quick weeknight meal. Ready in 15 minutes and so tasty you'll want to make it again.

📝 Ingredients

• 250 g rice noodles (medium width)
• 300 g firm tofu (plain)
• 2 tablespoons sunflower oil
• Salt to taste
• 4 tablespoons peanut butter (plain)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon honey
• 2 to 4 tablespoons warm water
• 2 spring onions, finely chopped
• 1 carrot, grated
• Handful of chopped unsalted peanuts (optional)
• Fresh cilantro (optional)

👨‍🍳 Instructions

1. 1Pat the tofu dry with kitchen paper and cut it into cubes of about 1.5 cm.Heat a generous splash of sunflower oil in a frying pan over high heat. Fry the tofu for 4 to 5 minutes until golden brown and crispy all over. Sprinkle with a little salt and set aside.Cook the rice noodles according to the package instructions (usually 3 to 4 minutes in boiling water). Drain and rinse briefly with cold water.Meanwhile make the peanut sauce: in a bowl mix 4 tablespoons peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon honey and a splash of warm water until smooth. Add more water if the sauce is too thick.Toss the noodles in the peanut sauce so everything is well coated.Divide the noodles between deep plates, top with the crispy tofu and garnish with freshly chopped spring onions, a handful of grated carrot and, if desired, some chopped peanuts and fresh cilantro.Serve immediately and enjoy.