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Crispy Tofu With Pak Choi & Peanut Sauce

Crispy Tofu With Pak Choi & Peanut Sauce

Rating
4rating out of 5

(2037 reviews from our customers)

Prep Time

30 min

Cuisine

Vietnamese

A Vietnamese-inspired dish that's plant-based, low carb and delicious. You'll coat tofu cubes in cumin and fry till crisp. Stir-fry pak choi in a peanut butter, lime and ginger sauce, and serve it all with wholewheat noodles and a garnish of chilli, spring onion and coriander. (Dairy-free: see our FAQs for details.)

Prep Time

30 min

Cuisine

Vietnamese

What is Gousto all about?

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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
firm tofu
280g plain tofu †
Wheat-noodle-nests-(1)
1 wholewheat noodle nest †
Soy-sauce-sachet
30ml soy sauce †
26g creamy peanut butter
26g creamy peanut butter †
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 427 kJ
102 kcal
1610 kJ
385 kcal
Fat
of which saturates
4.4 g
0.6 g
16.7 g
2.4 g
Carbohydrate
of which sugars
8 g
1.3 g
30.3 g
4.7 g
Fibre 2.1 g 7.9 g
Protein 7.2 g 27.1 g
Salt 0.91 g 3.42 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)
1 soy sauce sachet (30ml)
water, soy 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 with 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 with 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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