Bang Bang Tofu

Cooking time
Serves2 people
Vegans

We’ve brought you a nutty idea for a veg dish. Tofu tinged with nutty sauce and fresh, organic veg for a smashing dinner. Get set to wok and roll.

1 rating
layout 1 comment

Ingredients

  • 35g peanuts or cashews
  • A 190h pack of marinated tofu
  • 1 carrot
  • 1 pak choi
  • 2 shallots
  • A thumb of ginger
  • 1 lime
  • 1 chilli
  • A handful of mint
  • 2 tbsp tamari
  • 2 tbsp red wine vinegar
  • 2 bundles of brown rice noodles
  • 2 tbsp + 1 tsp olive oil
  • 2 tbsp cold water
  • Sea salt and freshly ground pepper

Prep: 20 mins | Cook: 20 mins

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Tip the peanuts or cashews into a dry deep frying pan or wok. Toast on a medium heat for 3-4 mins till golden, shaking the pan constantly. Roughly chop them, then put in a bowl.
2. Cut the tofu into 2 cm cubes. Trim the carrot and slice it into matchsticks. Cut the root end from the pak choi. Separate the leaves and wash carefully to remove any soil. Slice into 1 cm thick pieces. Peel and thinly slice the shallots.
3. Peel the ginger and chop it into small chunks. Zest and juice the lime. Halve the chilli and flick out the seeds. Roughly chop. Finely shred the mint leaves.
4. Pour 2 tbsp of the tamari, the wine vinegar, half the lime juice and all the zest into a food processor. Add the ginger, half the chilli and half the toasted cashews. Blitz till smooth with 1 tbsp oil and 2 tbsp cold water.
5. Bring a pan of water to the boil and cook the noodles for 3 mins. Drain and cool under cold water. Add 1 tsp oil to stop the noodles sticking. Add the remaining lime juice and stir. Set aside.
6. Heat the frying pan or wok on a medium heat. Add 1 tbsp oil and tip in the tofu. Stir-fry for 8-10 mins till golden and crispy on all sides. Add the shallots and cook for 1 min. Pour in the nutty sauce and stir to coat the tofu.
7. Add in the carrots and pak choi. Toss together. Add the noodles and toss again to coat in the fragrant sauce. Warm through for 1 min. Taste and adjust the seasoning if you think it needs it.
8. Serve the bang bang tofu and noodles in bowls with the remaining cashews or peanuts, chilli and the shredded mint scattered on top.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Please enter a nickname for yourself:

Rate

Rhibeejones

Rating

Didn't have all of the vegetables specified, so we used onions, carrot, mushrooms, red pepper and baby spinach. The nutty sauce was tasty and easy to make, though we had to use soy sauce rather than tamari. Even with our changes, it was an enjoyable recipe and we would probably make it again.