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1. Drain the tofu and press it firmly between paper towels or a clean kitchen towel for at least 10 minutes to remove excess moisture. Cut into roughly 2 cm cubes, then toss in cornstarch and a pinch of salt until evenly coated.
400 g Extra-firm tofu,
2 tbsp Cornstarch,
Salt
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2. Heat neutral oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook undisturbed for 3–4 minutes per side until all surfaces are golden and crispy. Remove and set aside on a paper towel-lined plate.
400 g Extra-firm tofu,
3 tbsp Neutral oil (vegetable or avocado)
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3. In a small bowl, whisk together the peanut butter, soy sauce, the juice of both limes, sesame oil, rice vinegar, and brown sugar until smooth. Finely grate in the garlic and fresh ginger, add the red chili flakes, and whisk again. Taste and adjust: more lime for sourness, soy sauce for salt, or sugar for sweetness. Thin with a splash of warm water if needed to reach a pourable consistency.
3 tbsp Creamy peanut butter,
2 tbsp Soy sauce,
2 piece Lime,
1 tbsp Sesame oil,
1 tbsp Rice vinegar,
1 tbsp Brown sugar,
1 tbsp Fresh ginger,
3 clove Garlic,
0.5 tsp Red chili flakes
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4. Soak the rice noodles in room-temperature water for 20–25 minutes until pliable but not fully soft. Drain, then briefly blanch in a pot of boiling salted water for 1–2 minutes until just tender. Drain and rinse under cold water to stop cooking.
200 g Rice noodles (medium width),
Salt
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5. While the noodles soak, peel and julienne the carrots into thin matchsticks. Trim the snap peas and slice the scallions on the diagonal, keeping the green tops separate for garnish.
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6. In the same skillet used for the tofu, add a small drizzle of oil over high heat. Stir-fry the carrots and snap peas for 2–3 minutes until bright and just tender-crisp. Add the drained noodles and pour in the peanut sauce. Toss everything vigorously for 1–2 minutes until the noodles are well coated and everything is heated through.
200 g Rice noodles (medium width),
150 g Snap peas,
2 piece Carrot
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7. Divide the noodle mixture between two bowls. Top with the crispy tofu, scallion greens, roasted peanuts, and fresh cilantro. Serve immediately with lime wedges on the side if desired.
4 piece Scallions,
2 piece Lime,
2 tbsp Roasted peanuts (garnish),
Fresh cilantro (garnish)
By james
