There’s nothing like a good fiery dish! This is a delicious take on a traditional asian street-food dish. It literally took me about 20 minutes to make, and is a handy one to prepare for lunches and meal-prep as well. Its high in protein and VERY filling too (I barely made it through this bowl and couldn’t eat for the rest of the day). Plus, it’s got a great variety of immune-boosting fresh spices! All of the ingredients used were purchased in Tesco, and are fairly easy to come across in most supermarkets.
If you wanted to add some more veg; broccoli, courgette, sweetcorn or baby corn would also work well here. Most rice noodles only require soaking in boiling water to cook – don’t make the mistake that I almost made of boiling them! (they will turn into mush). They only need to soak for a couple of minutes. How convenient!? To really boost the protein content of this dish, I topped it off with some delicious edamame beans. If you haven’t tried these, get on it! I’ve been obsessed with them for a couple of years now, but have only started buying them in supermarkets recently. They’re available in a package in the fruit and veg section. Coriander goes great too, and spring onion adds a little bit of extra flavour to the already super-flavoursome dish.
I used an air-fryer to gently bake the tofu before allowing it to marinate in the sauce for a couple of minutes. You can also bake it in the oven as per recipe instructions, but I do think that an air-fryer works better in this instance. This step essentially ensures that the tofu does not fall apart when it is added to the pan, and provides it with more of a bite when it is added to the dish.
Let me know if you give this one a go, I hope you love it as much as I do!
- 100g rice noodles
- 250g firm tofu
- 4 small sweet peppers (I used orange and red)
- 75g sugarsnap peas
- 1/2 can reduced fat coconut milk
- 2 tbsp tamari (or regular soy sauce)
- Juice of one lime
- 1 tbsp agave syrup
- 1 large love of garlic – crushed
- 1 thumb sized piece of ginger – crushed
- 1/4 piece of red chilli
- Pinch of black pepper
- Edamame Beans, Fresh Coriander, Spring Onion
- Preheat oven OR air-fryer at 200 degrees Celsius.
- Cut the tofu into even-sized cubes using a sharp knife (you should get about 15/16 cubes out of a 250g block).
- Place the cubes into the preheated oven or air-fryer for 5-7 minutes to gently bake the outside layer of the tofu. If using an oven, use baking parchment on the tray under the tofu. If using an air-fryer, just place the tofu into the air-fryer as is.
- Add all of the sauce ingredients to a high-speed blender (I used a nutri-bullet), and make sure that it is of a smooth consistency before setting aside.
- Cook the rice noodles as per package instructions before rinsing and setting aside.
- Once the tofu is slightly browned (Do not allow to get super crisp – as the inside will dry out and the tofu will become chewy!), add it to a bowl and cover with HALF of the sauce mixture. Mix well, and then allow to marinate as you prepare the rest of the dish.
- Deseed the peppers and slice them into thin strips. Chop the sugarsnaps into 3 piece bites.
- Place a large pan/wok over medium heat with a splash of water. Add a pinch of salt and pepper to the pan before adding in the veg.
- Cover these with a lid for about 4-5 minutes until the veg is tender.
- Add the tofu, and the sauce it was in to the pan once the veg is tender.
- Stir well, and cook for a further 5 minutes, turning the heat down to low.
- Once combined, add the noodles and the remaining sauce. Mix well, and add some more water if needed.
- Taste, and add more spice, salt or pepper as needed.
- Once heated through, serve garnished with edamame beans (optional), fresh coriander and spring onion.