Vegetarian Satay Noodle Bowl w/ Tofu

This is a fantastic little vegetarian satay noodle dish that can be eaten either hot or cold and is super full of delicious Thai inspired flavours. Vermicelli noodles have a great delicate texture that team well with the spicy satay sauce and ginger poached tofu. A great go-to-meal, reminiscent of traditional Asian street-style foods and perfect for a noodle bowl fix.

The tofu is poached in a spicy broth before being crumbled and tossed through the vermicelli with fresh greens and dressed with a spicy satay sauce. Topped off with chopped peanuts and a good squeeze of lime, perfect served in little noodle boxes for a casual dinner when entertaining. Or simply serve up this quick to prepare vegan recipe as a light and tasty meal any night of the week.

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Vegetarian Satay Noodle Bowl w/ Tofu
Preparation time: 30mins // Serves 4-6

Ginger Poached Tofu

  • 300g (10½ oz) organic firm pressed tofu
  • 500ml (1 pt.) vegetable stock
  • 100ml (3 fl. oz.) water
  • 2 tsp fresh diced ginger root
  • 1 red chilli, halved

Satay Dressing

  • 3 tbs smooth peanut butter
  • ¼ cup soy sauce
  • 2 tbs rice wine vinegar
  • 1 tbs palm sugar
  • 2 tsp sesame oil
  • 1 tbs peanut oil
  • ¼ – ½ cup water

Satay Noodle Bowl w/ Tofu

  • 250g (9 oz) Vermicelli noodles
  • 1 continental cucumber
  • 100g (3½ oz) sprouts (bean or snow pea)
  • 4 shallots
  • 2 tbs fresh coriander, roughly chopped

to serve

  • ¼ cup raw peanuts, roughly chopped
  • lime wedges

To poach to tofu slice it into thick batons. Place in a saucepan and cover with the stock, water, ginger and chilli halves. Bring to a gentle simmer and allow to cook over a low heat for ten minutes. Remove the tofu and chilli with a slotted spoon and allow to cool slightly.

Once cool enough to handle shred the tofu with your fingers into small chunks and dice the chilli, set aside.

Place the vermicelli in a large bowl and cover with hot water, allow to soak for 4 minutes before straining and rinsing under cold water, set aside.

Using only the white part of the shallots, slice diagonally. Slice the cucumber into thin ribbons about the size of a matchstick. If using snow pea sprouts, dice them to about the same size, bean sprouts can be left whole, set aside.

To make the satay dressing, add the peanut butter, soy sauce, vinegar, palm sugar, diced chilli and sesame and peanut oil to a small saucepan. Stir over a very low heat until the sugar stars to dissolve and peanut butter is smooth.

Gradually add the water, continuing to stir, until you have a smooth runny sauce. {note: you may not need all the water, simply add enough until you are happy with the consistency.}

Combine the cooked noodles with the tofu, shallots, cucumber, sprouts and coriander, using your hands to toss well. If serving cold, as a salad, simply dress with the satay dressing and continue to toss until well combined.

To serve hot add the combined noodles, tofu, shallots, cucumber and sprouts to a wok or large fry pan, pour over satay dressing a toss over a low heat until warmed through.

Serve topped with chopped peanuts and lime wedges. Perfect as a casual meal when entertaining or as a quick and easy meal during the week.

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