Spicy Tofoodles

Training: Run 6km / Body Balance

Happy Wednesday! Today started with a "BANG"....of the training variety!

I had a non-work appointment at 8.30am, so decided to spend a little longer at the gym than I normally would (I usually get to work at 7.30am). So, in addition to my regular Wednesday morning Body Balance class, I hit the treadmill for a 6km run - 3.5km before the class, and 2.5km afterwards.

It was actually kinda nice to break up the run into two parts - particularly to relieve the boredom factor. And, with the news displaying constant updates of the horrific NZ earthquakes, I got my news and training fixes simultaneously. My thoughts and well wishes are with all of our neighbours affected by the continuation of Mother Nature's fury. The scenes were truly shocking, and reiterated to me how important it is to make the most of every day xx

Dinner

Training and world news aside, I had an evening date with my kitchen to look forward to.

Having certainly had my fill of read meat over the last few days, first with slow roasted lamb, and then with lamb and feta pizza, I was craving something of the non-meat variety for dinner.

So with tofu in the fridge, a packet of rice noodles in the cupboard, and Carol's recipe for spicy noodles as inspiration, these Spicy Tofoodles were born!

I started by prepping the the nutty sauce…

A wonderful combination of sweet, spicy and savoury.

Followed by the tofu and veggies.

 

Cooked all together…

Until the veggies were tender, and the tofu had almost caramelised in the sweet sticky sauce.

Stirred through a bed of rice noodles…

And topped with fresh coriander, raw cashews and sesame seeds.

 

Oh. my. goodness.

This super speedy dish was packed with flavour.

The combination of peanut butter, chilli, tamari and honey resulted in a rich sauce that was well balanced, and soaked up perfectly by the tofu.

 

Sweet + nutty + savoury + spicy.

 

And only one frypan to clean. My kinda dinner indeed :)

Spicy Tofoodles

(adapted from Simply Gluten Free)

• 1 pkt flat rice noodles (cooked according to packet directions)
• 1 tbs olive oil
• 1tbs sesame oil
• 1/2 tbs chilli flakes
• 1/4 cup peanut butter
• 1 tbs honey
• 2 tbs tamari
• 1 block tofu, drained and cubed
• 1 carrot, diced
• 1 head broccoli, cut into small florets
• cashews, coriander and sesame seeds for garnish

1. Heat oils in a large frypan. Add the chilli flakes, peanut butter, honey and tamari. Cook for a minute or until the peanut butter melts.
2. Add the tofu and vegetables, stirring to coat.
3. Cook for 4-5 minutes, or until the tofu has cooked through and the veggies have softened slightly. Add a splash of water if the mix begins to stick to the pan.
4. Pour the tofu mixture over the noodles, and stir well to combine.
5. Divide among serving dishes, and top with peanuts, coriander and sesame seeds.

 What about you? Do you like to use peanut butter in cooking? I am a HUGE fan of the peanut butter + chilli combination!

Happy Baking :)