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YES MORE TOFU AND NOODLE RECIPES ? anyway, hi guys and happy weekend! Feeling really good after finishing my presentation and exam earlier so I can relax (a bit) this weekend! Also just wanted to share the recipes for these stir-fried sweet & spicy peanut rice noodles + pan-fried maple tofu again! Check them out below! ?
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Stir-fried sweet chili peanut rice noodles
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200g dry rice noodles
Sliced vegetables of choice (I used bell peppers and leeks)
Sweet Chili Peanut Sauce
2 tbsp sesame oil
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Sweet-Chili Peanut Sauce
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1 tbsp peanut butter
2 tbsp water
3 tbsp soy sauce
2 tbsp maple syrup
1 tbsp sriracha (you can opt to less/more depending on your desired spice level)
1 clove garlic, minced
2 tbsp sesame oil
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1. In a bowl, dilute the peanut butter in 2 tbsp water.
2. Mix in the rest of the ingredients and set aside.
3. Heat a large skillet. Add in 2 tbsp sesame oil.
4. Sauté the vegetables.
5. While cooking the vegetables, half cook the rice noodles in some boiling water. Drain and coat with a little oil.
6. Add in the noodles to the pan. Pour in the sauce. Allow the noodles to cook in the sauce for 3-5 minutes.
7. Enjoy while hot! Rice noodles tend to get sticker as it cools so feel free to add more sesame oil if needed.
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Pan-fried Maple Tofu
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1 block (around 240g) super firm tofu
3 tbsp corn starch
1 1/2 tsp salt
3 tbsp maple syrup
Oil for frying
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1. Dry tofu well and then slice into cubes. Season with salt.
2. Coat the tofu slices in corn starch.
3. Heat some oil in a pan. Oil should cover the surface of the pan for even frying.
4. Once hot, place the tofu slices. Make sure they don’t stick together.
5. Cook for 2-3 minutes on each side until golden brown.
6. Add the maple syrup into the pan. Place back the tofu and mix. .
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