Sunflower seed butter noodles with crispy tofu
A creamy, savoury sunflower seed butter sauce coats rice noodles and crisp tofu. Rich, nutty-tasting and nut free.
- Time30 min
- LevelEasy
- Costabout £1.50 a head
Ingredients
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Method
- 1
Soak or cook the noodles as the packet says, then drain and rinse under cold water.
- 2
Heat the oil in a large frying pan. Fry the tofu for 8 minutes, turning, until crisp.
8 min - 3
Whisk the seed butter, tamari, lime juice, maple syrup, chilli and garlic with 5 tbsp warm water until smooth and pourable.
- 4
Add the noodles and sauce to the pan with the tofu. Toss over a low heat for 2 minutes until hot and glossy.
2 min - 5
Fold through the carrot and half the spring onions.
- 6
Serve in bowls, topped with the rest of the spring onions and the sesame seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.