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Crispy Tofu With Pak Choi & Peanut Sauce

Crispy Tofu With Pak Choi & Peanut Sauce

Rating
4rating out of 5

(2041 reviews from our customers)

Prep Time

30 min

Cuisine

Vietnamese

To whip up this Vietnamese-inspired dish, you'll serve up crispy tofu cubes on a bed of wholewheat noodles. To really wake up your taste buds, top with punchy peanut and lime pak choi before serving.

Prep Time

30 min

Cuisine

Vietnamese

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-chilli
1 red chilli
Lime
1 lime
fresh-ginger
15g fresh root ginger
Cornflour
1 tbsp cornflour
Spring-onion
1 spring onion
Pak-choi
200g pak choi
ground-cumin
1 tbsp ground cumin
fresh-coriander
5g coriander
Tofu
280g plain tofu †
Wheat-noodle-nests-(1)
1 wholewheat noodle nest †
Soy-sauce-sachet
1 soy sauce sachet (30ml) †
26g creamy peanut butter
1 smooth peanut butter pot (26g) †
You Will Need
Salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red chilli
  • 1 lime
  • 15g fresh root ginger
  • 1 tbsp cornflour
  • 1 spring onion
  • 200g pak choi
  • 1 tbsp ground cumin
  • 5g coriander
  • 280g plain tofu<span class="strong">†</span>
  • 1 wholewheat noodle nest<span class="strong">†</span>
  • 1 soy sauce sachet (30ml)<span class="strong">†</span>
  • 1 smooth peanut butter pot (26g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 454 kJ
109 kcal
1712 kJ
410 kcal
Fat
of which saturates
4.9 g
0.6 g
18.3 g
2.4 g
Carbohydrate
of which sugars
8.3 g
1.3 g
31.3 g
4.8 g
Fibre 2.1 g 8.1 g
Protein 7.7 g 28.9 g
Salt 0.69 g 2.61 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red chilli
red chilli
1 lime
lime
15g fresh root ginger
ginger
1 tbsp cornflour
maize starch (100%)
1 spring onion
spring onion
200g pak choi
pak choi
1 tbsp ground cumin
ground cumin
5g coriander
coriander(100%)
280g plain tofu
water, soy beans (31%), nigari
1 wholewheat noodle nest
wholemeal flour (gluten) (47%), wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), salt, firming agent: (potassium carbonate, sodium carbonate). May contain egg.
1 soy sauce sachet (30ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 smooth peanut butter pot (26g)
peanut, sea salt
Allergens
  • Allergens highlighted by † (soya, gluten, peanut)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Crispy Tofu With Pak Choi & Peanut Sauce

Drain the tofu and pat it dry with kitchen paper

Cut the dried tofu into bite-sized cubes

Combine the ground cumin and cornflour in a large bowl, add a generous pinch of salt and give everything a good mix

Add the tofu cubes to the bowl and mix until well coated

2 Crispy Tofu With Pak Choi & Peanut Sauce

Slice the pak choi finely, discarding the roots

Peel (scrape the skin off with a teaspoon) and grate the ginger

3 Crispy Tofu With Pak Choi & Peanut Sauce

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil

Once hot, add the coated tofu cubes and cook for 6-8 min, turning occasionally until crisp

Once the tofu is crisp, transfer it to kitchen paper and set aside – this is your crispy tofu

Reserve the pan

4 Crispy Tofu With Pak Choi & Peanut Sauce

Meanwhile, add the wholewheat noodles to a pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5 min until tender, then drain and return them to the pot until serving

5 Crispy Tofu With Pak Choi & Peanut Sauce

Return the reserved pan to a medium heat with a drizzle of vegetable oil

Once hot, add the grated ginger and pak choi and cook for 3-4 min or until the pak choi starts to soften

6 Crispy Tofu With Pak Choi & Peanut Sauce

Add the peanut butter, soy sauce, 1 tsp [2 tsp] sugar, the juice of 1/2 [1] lime and 100ml [150ml] water to the pak choi and give everything a good mix up

Season with a pinch of salt

Cook for a further 1 min, or until the liquid is well mixed and starts to thicken slightly – this is your pak choi & peanut sauce

7 Crispy Tofu With Pak Choi & Peanut Sauce

Meanwhile, chop the coriander finely, including the stalks

Trim, then slice the spring onion[s] finely

Slice the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Chop the remaining lime into wedges

8

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Serve the crispy tofu and pak choi & peanut sauce over the wholewheat noodles

Top with the chopped corianderspring onion and chopped chilli (can't handle the heat? Go easy!)

Garnish with a wedge of lime

Enjoy!

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