Tofu Peanut vegan Shirfry

🥘 Ingredients

• carrot (matchstick)
  1
• corn flour
• grated ginger
  1 tbsp
• honey
  1 tbsp
• peanut butter
  3 tbsp
• peanuts
• red pepper (sliced)
  2
• salt
  1 tsp
• sesame oil
  2 tbsp
• sesame seeds
• soy sauce
  6 tbsp
• tenderstem (trimmed)
  200 g
• tofu
  180 g
• water
  50 ml
• wok noodles
  4 nests

1. 1

   Whisk soy sauce , honey , sesame oil , peanut butter , and grated ginger together with water .

   soy sauce: 3 tbsp, honey: 1 tbsp, sesame oil: 2 tbsp, peanut butter: 3 tbsp, grated ginger: 1 tbsp, water: 50 ml
2. 2

   Cube the tofu and lightly coat in corn flour and salt . Fry the tofu on high heat for ⏱️ 5-10 minutes , then set aside.

   tofu: 180 g, corn flour, salt: 1 tsp
3. 3

   Fry the sliced red pepper , tenderstem , and carrot until soft.

   red pepper: 2 (sliced), tenderstem: 200 g (trimmed), carrot: 1 (matchstick)
4. 4

   Meanwhile, in a colander, pour freshly boiled water over wok noodles and serve on plates with a dash of soy sauce .

   wok noodles: 4 nests, soy sauce: 3 tbsp
5. 5

   Add the fried tofu and sauce back to the pan with the vegetables and stir & cook for ⏱️ 5 minutes .
6. 6

   Serve on top of the noodles with a sprinkling of sesame seeds and peanuts .

   sesame seeds, peanuts