Bang Bang Tofu
Clock Image
Prep: 20 mins
Cook: 20 mins
We’ve brought you a nutty idea for a veg dish. Tofu tinged with peanut sauce and fresh, organic veg for a smashing dinner. Get set to wok and roll.
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661 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 35g bag of peanuts
  • A 190g pack of marinated tofu
  • 1 carrot
  • 1 pak choi
  • 2 shallots
  • A thumb of ginger
  • 1 lime
  • 1 chilli
  • A handful of mint, leaves only
  • 2 tbsp tamari
  • 2 tbsp brown rice vinegar
  • 2 bundles of brown rice noodles
From your kitchen
  • 2 tbsp + 1 tsp olive oil
  • 2 tbsp cold water
  • Sea salt and freshly ground pepper
You'll need
  • Deep frying pan or wok
  • Small bowl
  • Food processor
  • Medium pan
  • Sieve
Step by step this way
  • 1.

    Tip the peanuts 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 brown rice vinegar, half the lime juice and all the zest into a food processor. Add the ginger, half the chilli and half the toasted peanuts. 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 peanutty 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 peanuts, chilli and the shredded mint scattered on top.

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