Ingredients:
The tofu:
1 block (450g) firm tofu
2 heap tbsp cornstarch
1 tsp mild chilli powder
1 tsp turmeric powder
1 tbsp olive oil
S & P to taste
The peanut sauce:
2 heap tbsp smooth peanut butter
1 tbsp light soy sauce
1 tbsp rice wine vinegar
1 tbsp maple syrup
1 lemon, juiced
2 tbsp water
Other ingredients:
300g thin rice noodles
2 avocados, sliced
2 carrots, thinly sliced
1 red capsicum, sliced
1 yellow capsicum, sliced
1 cucumber, thinly sliced
1/4 purple cabbage, thinly sliced
A handful roasted peanuts, roughly chopped
1 red chilli, sliced
The method:
Preheat oven to 200 Celsius and line a baking tray with baking paper
Pat tofu dry and cut tofu into 1cm square cubes and coat tofu with cornstarch, chilli powder, turmeric powder, salt, pepper and oil evenly
Transfer tofu onto the tray and bake for 30-35 minutes or until tofu are golden crunchy outside, toss halfway
While tofu is baking, prepare all the fresh veggies, cook and drain rice noodles (add a splash of oil to prevent noodles sticking) according to packet instructions and set aside
In a bowl, combine all the ingredients for the peanut sauce and mix well until creamy and smooth
Remove tofu from the oven and allow cool down slightly before handling
To serve, assemble rice noodles with avocado, veggies, baked tofu and dress with peanut sauce. Garnish with chopped peanuts, fresh chilli and mint. Enjoy!
Recipe created for The Avo Tree by Ting Xu @Alittlepositivityeveryday
