Thai Peanut Tofu Noodles

• 280g firm tofu, pressed and cubed
• 150g flat rice noodles
• 1 carrot, grated or cut into matchsticks
• 1/2 cucumber, cut into matchsticks
• 2 spring onions, sliced
• Handful fresh coriander
• Handful beansprouts
• 3 tbsp smooth peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp sesame oil
• 1 tsp honey or maple syrup
• 1 tsp chilli flakes or sriracha
• 1–2 tbsp warm water
• 2 tbsp crushed roasted peanuts

1. 1

   Press the tofu: wrap in kitchen paper and place something heavy on top for 10 min to remove excess moisture. Cut into 2cm cubes. Season with a little soy sauce and set aside.

2. 2

   Cook the rice noodles according to packet instructions (usually 4–5 min in boiling water). Drain and rinse under cold water to stop cooking. Toss with a little sesame oil to prevent sticking.

3. 3

   Make the peanut sauce: whisk together peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, honey, and chilli flakes. Add warm water 1 tbsp at a time until it's a pourable but creamy consistency. Taste — it should be rich, tangy, and slightly spicy.

4. 4

   Heat a non-stick pan over high heat with a little oil. Cook the tofu cubes for 3–4 min per side without moving them, until golden and slightly crispy on each face.

5. 5

   In a large bowl, combine the noodles, carrot, cucumber, beansprouts, and most of the spring onions. Pour over the peanut sauce and toss well to coat everything.

6. 6

   Divide between bowls, top with the crispy tofu, remaining spring onion, fresh coriander, and crushed peanuts.