The round balls are carrots. I got the veggies from a bag of frozen veggies.
I don’t have an exact recipe. When I cook its a bit random.
But basically I cubed and baked tofu in the oven in 200C° for 20 minutes.
Whilst that was cooking I mixed the sauce which was roughly 1 tbsp peanut butter, half a lemon, half a teaspoon of chili powder, soy sauce (unsure of the exact measurements apologies), I think I also added tumeric, ginger powder and a teaspoon of maple syrup (you can substitute this for any sweetener you have on hand). Also feel free to adjust the recipe to your liking and taste. I think I also added some water to the sauce
Then I took some frozen veg and pan fried it. I like to put a lid on the pan and steam the veggies. So its noil.
Whilst it was steaming, I put the kettle on to heat some water and once the kettle was done boiling. I poured it on a pot on the stove and boiled 2 packets of rice noodles for roughly 3-5 minutes.
Then I poured the sauce I mixed with the veggies. Tofu might be done about now. I took it out of the oven and added it to the pan with the veggies. I let the tofu soak into the sauce and mixed it. I let it simmer on low.
Whilst this was happening. I drained the rice noodles and then added it to the pan. I let everything mix and simmer for about 5 minutes before serving.
Hope this makes sense! You can also add rice vinegar instead of lemon and also add sesame seeds and green onions. Sometimes I like to add paprika and cumin into this recipe
Thank you so much for the detailed writeup/recipe; maybe even I can follow it. XD
This looks like an easier version of a sauce recipe for cold soba noodles, which uses tahini as the base. I usually make up several batches of that and then freeze it to use for later, so I’ll see if that works for this one (after trying it as is).
Cumin is an interesting addition: I tend to associate that with Mexican dishes. But then I always associated cinnamon with sweetness before trying Indian food; trying to expand my palate can be hard when I’ve already formed strong Food Opinions.
Honestly I just throw it in the oven with nothing and let it bake on its own. I don’t add oil or spices or cornstarch. But coating it with cornstarch will make it more crispier.
This looks great! Is this a go-to recipe if you can save the sauce? What are the small round brown balls in it? They look almost like chickpeas.
The round balls are carrots. I got the veggies from a bag of frozen veggies.
I don’t have an exact recipe. When I cook its a bit random.
But basically I cubed and baked tofu in the oven in 200C° for 20 minutes.
Whilst that was cooking I mixed the sauce which was roughly 1 tbsp peanut butter, half a lemon, half a teaspoon of chili powder, soy sauce (unsure of the exact measurements apologies), I think I also added tumeric, ginger powder and a teaspoon of maple syrup (you can substitute this for any sweetener you have on hand). Also feel free to adjust the recipe to your liking and taste. I think I also added some water to the sauce
Then I took some frozen veg and pan fried it. I like to put a lid on the pan and steam the veggies. So its noil.
Whilst it was steaming, I put the kettle on to heat some water and once the kettle was done boiling. I poured it on a pot on the stove and boiled 2 packets of rice noodles for roughly 3-5 minutes.
Then I poured the sauce I mixed with the veggies. Tofu might be done about now. I took it out of the oven and added it to the pan with the veggies. I let the tofu soak into the sauce and mixed it. I let it simmer on low.
Whilst this was happening. I drained the rice noodles and then added it to the pan. I let everything mix and simmer for about 5 minutes before serving.
Hope this makes sense! You can also add rice vinegar instead of lemon and also add sesame seeds and green onions. Sometimes I like to add paprika and cumin into this recipe
Thank you so much for the detailed writeup/recipe; maybe even I can follow it. XD
This looks like an easier version of a sauce recipe for cold soba noodles, which uses tahini as the base. I usually make up several batches of that and then freeze it to use for later, so I’ll see if that works for this one (after trying it as is).
Cumin is an interesting addition: I tend to associate that with Mexican dishes. But then I always associated cinnamon with sweetness before trying Indian food; trying to expand my palate can be hard when I’ve already formed strong Food Opinions.
Again, thank you!
Sounds great, do you just throw the tofu in the oven completely plain or give it a corn-starch coating first?
Honestly I just throw it in the oven with nothing and let it bake on its own. I don’t add oil or spices or cornstarch. But coating it with cornstarch will make it more crispier.