Today, I’d like to provide you with a super tasty, quick and easy to make asian dish which will simply blow out your taste buds for good! 😀
The recipe is vegan, so it doesn’t contain any animal products (check your ingredients though – sometimes they put weird shit into peanut butter) and contains a good mix of macronutrients.
Equipment
- Wok pan
- Medium pot
Ingredients
- 250 g asian rice noodles
- 300 g fresh broccoli you can also use refrigerated broccoli, but pick organic
- 1 tbsp chili flakes
- 1 tsp salt
- 100 g mushrooms
- 300 g tofu
- 1 tsp sesame seeds
- 1 tsp roasted onions optional
- 2 tbsp peanut oil use sesame oil if not available
- 2 tbsp peanut butter use smooth, not crunchy
- 200 ml coconut drink you can also use coconut milk
- 1 tbsp soy sauce
- 1 stem lemongrass optional
- 0,5 pc leek pick organic
Instructions
- Cook the rice noodles according to instructions
- Cook broccoli with 1 tsp of salt for around 6 minutes, then put aside
- Quarter the mushrooms and fry in 1 tbsp of peanut oil on high heat for a short time
- Chop leek into fine slices and add to the mix
- Chop lemongrass in fine slices and add to the mushrooms
- Take the mix out of the wok pan and put aside
- Chop tofu in small slices and fry in the remaining oil on high heat until crispy
- For the peanut sauce, put the coconut drink in a pot and slowly heat, then add 2 tbsp of peanut butter and stir until well blended. If sauce is too runny, add a tsp of vegetable starch to it
- Put mushroom mix and broccoli in the pan with the tofu and mix well
- Put rice noodles on a plate, add the mushroom tofu mix, put peanut sauce and roasted onions on top and add some sesame seeds for the crunch - voila, you are done! Enoy! 🙂