Sticky sambal tofu and saucy satay noodles

Name: Sticky sambal tofu and saucy satay noodles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 600 g extra firm tofu, torn into bite sized pieces; 3 tbsp sambal oelek; 3 tbsp tamari or light soy sauce (for tofu); 4 tbsp brown sugar; 0.5 lime lime juice (for tofu); 320 g noodles of choice; 4 tbsp peanut butter; 4 tbsp tamari or light soy sauce (for noodles); 2 tbsp agave syrup; 1 lime lime juice (for noodles); 0.25 small white cabbage, finely shredded; 40 g fresh spinach, thinly sliced; 1 tbsp sesame oil; pinch salt; 4 wedges lime wedges, to serve

A vibrant vegan noodle bowl featuring crispy baked tofu glazed in a spicy sambal sauce, served alongside creamy peanut satay noodles and fresh, crunchy greens. Perfect for meal prep and equally delicious served cold.

Ingredients

600 g extra firm tofu, torn into bite sized pieces
3 tbsp sambal oelek
3 tbsp tamari or light soy sauce (for tofu)
4 tbsp brown sugar
0.5 lime lime juice (for tofu)
320 g noodles of choice
4 tbsp peanut butter
4 tbsp tamari or light soy sauce (for noodles)
2 tbsp agave syrup
1 lime lime juice (for noodles)
0.25 small white cabbage, finely shredded
40 g fresh spinach, thinly sliced
1 tbsp sesame oil
pinch salt
4 wedges lime wedges, to serve

Instructions

Preheat the oven to 200C/180C Fan/Gas 6. Place the torn tofu on a baking tray and bake for 20–25 minutes, turning halfway through, until the pieces are golden brown and crisp.
While the tofu bakes, cook the noodles according to the package instructions. Drain them and rinse under cold water until they are completely cooled.
In a large bowl, whisk together the peanut butter, 4 tbsp tamari, agave syrup, and the juice of one lime. Add a splash of water as needed to achieve a smooth, pourable consistency. Toss the cooled noodles in the sauce to coat thoroughly and set aside.
Prepare the greens by combining the shredded cabbage, sliced spinach, sesame oil, and a pinch of salt in a separate bowl. Toss well and set aside.
In a small bowl, whisk together the sambal oelek, 3 tbsp tamari, brown sugar, juice of 1/2 lime, and 4 tablespoons of water to create the sambal glaze.
Heat a frying pan over medium-high heat. Transfer the crispy baked tofu from the oven into the pan. Pour the sambal glaze over the tofu; it should sizzle immediately. Cook for 30 seconds to 1 minute, stirring continuously to prevent burning, until the liquid reduces to a sticky coating.
To serve, divide the satay noodles into four bowls and top with the sticky tofu, the cabbage and spinach greens, and a lime wedge.