Peanut noodles with crispy tofu

Ingredients

• 14 oz extra-firm tofu
• 12 oz lo mein noodles
• 1 cucumber
• 2 carrots
• 4 green onions
• ⅓ cup peanut butter
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sriracha
• 2 tbsp vegetable oil

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Method

1. Press and cube the tofu; fry in oil until crisp all over, 10 minutes.
2. Cook the noodles. Whisk peanut butter, soy sauce, vinegar, sriracha and hot water until smooth.
3. Toss the noodles with the sauce, then top with tofu, shredded carrot, cucumber and green onion.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer