Soupy Satay Tofu & Noodles

I started of wanting to make Thai coconut broth with peanuts to serve with tofu, vegetables, and noodles, and ended up making a satay sauce flavoured broth not unlike my Sweet Potato or Squash Satay Curry 

Serves 4

2 tbsp vegetable oil

1 block of firm tofu, cubed

1 small onion, peeled & thinly sliced

2 garlic cloves, peeled & crushed

1/2 tbsp red curry paste, vegan if preferred

2 pak choi, or green cabbage cut into thick strips

2 carrots, grated or cut into long ribbons with a julienne peeler

400ml coconut milk

1 litre vegetable stock

4 heaped tbsp peanut butter, crunchy or smooth

4 tbsp fish sauce (or vegan alternative), or light soy sauce

Juice & zest of a lime

4 nests of rice or egg noodles

Chilli oil to serve (optional)

Toss the cubed tofu in one tablespoon of vegetable oil.  Airfry for 20 minutes at 180C or roast on an oven tray for 20 minutes at 180C to firm up.  This step is not essential.

Whilst the tofu is in the air fryer/oven, fry the onion in a tablespoon of vegetable oil over a medium heat.  When looking mostly translucent, add the pak choi/cabbage, garlic, and curry paste. Stir around for a minute or so.

Add the coconut milk, stock, carrot, and lime zest.  Cover and bring to a boil.

Whilst the pan is coming to a boil, mix the peanut butter fish sauce/soy and lime juice into a paste.  When boiling, stir in the peanut butter mixture and the tofu.  Leave on the lowest heat whilst you cook the noodles.

Cook the noodles according to the instructions on the packet, drain and divide between 4 bowls (I cooked the 4 nests of noodles separately as everyone was eating at different times that evening). Ladle over the satay broth and serve with a drizzle of chilli oil if wanted.

NB I ate some leftover broth over rice the next day for lunch.

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