This delicious tofu and noodle stir-fry is as foolproof as it is versatile.
Take some noodles and a good dressing, then add your favourite vegetables and toppings for this stir-fry recipe. While fresh corn is still available, add it in with other summer produce like tomatoes, capsicum, and shredded cabbage. The options are endless. This recipe works well with any protein.
- Slice the corn from the cob. Place it into a bowl with the onion, cucumber, lime and sugar, mixing well.
- To make the sauce, in a blender or using a stick blender place the ginger, garlic, soy, peanut butter, fish sauce, sesame oil, sweet chilli, water, salt and pepper, mixing until well combined.
- Prepare the noodles as per packet instructions, then drain and place into a large bowl, combining with the peanut sauce.
- Pat dry the tofu. Dust with cornflour and season with salt and pepper.
- Heat 2 tablespoons of oil in a large frying pan until hot. Cook the tofu, browning on all sides. You may need to do this in batches.
- Into the same frying pan add the noodles, warming through. Serve hot in bowls with tofu and sprinkle over the vegetables.
- Finish with some chopped peanuts.
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