Sweat & Nourish

What’s not to love about crispy, saucy tofu? Throw in some noodles, a bunch of veggies and top with some nuts – you’ve got a balanced and tasty meal to keep you thriving.

This dish is great for a quick lunch and can easily be meal prepped for the week. Feel free to add in your favourite veggies or whatever you have on hand – the best thing about cooking is finding what recipes work for you and making them your own.

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Serves: 4
Time: 10-15 minutes

Ingredients:

• 400g firm tofu, pressed and diced
• 1 packet udon noodles
• 1 brown onion, sliced
• 1 red capsicum, sliced
• 1/4 green cabbage, sliced
• 1 tsp garlic, minced
• 1/2 tsp ginger, minced
• 3 baby bok choy, sliced

Sauce:

• 1 Tbsp soy sauce
• 1 tsp sriracha
• squeeze lime juice
• 2 tsp honey
• 1 Tbsp crunchy peanut butter
• 1 tsp rice wine vinegar

1. Heat a drizzle of oil in a fry pan or wok. Fry off the Tofu until slightly browned and crispy then remove from pan. Meanwhile, boil the kettle and soak the noodles as per the packet instructions.
2. Next fry off the onion until soft, about 5 minutes then add the capsicum and cabbage. Cook for a few minutes, stirring, then add the ginger and garlic and cook until fragrant, 1 minute.
3. Mix all of the sauce ingredients together in a small bowl and add to the veggies along with the noodles and Tofu.
4. Add the bok choy, stir until just starting to wilt, then you’re ready to serve!