- 35g peanuts or cashews
- 190g 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
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, flick out the seeds and roughly chop it. Finely shred the mint leaves.
4. Pour 2 tbsp of the tamari, the red wine vinegar, half the lime juice and all the zest into a food processor. Add the ginger, half the chilli and half the toasted nuts with 1 tbsp oil and 2 tbsp cold water. Blitz till smooth.
5. Bring a pan of water to the boil and cook the noodles for 3 mins. Drain and cool them under a cold tap, shake dry and tip them back into the pan. Add 1 tsp oil to stop the noodles sticking. Add the remaining lime juice and stir. Set aside.
6. Warm a 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 all over. Add the shallots and cook for 1 min. Pour in the nutty sauce and stir to coat the tofu.
7. Add the carrots and pak choi and toss together. Add the noodles and toss again to coat in the sauce. Warm through for 1 min. Taste and add soem salt or pepper 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.