pulo peanut noodle bowl
This dish is inspired by the Philippines and made with a new line of vegan sauces from Pulo Cuisine.
Servings 4
Ingredients
- 1 x 350 g brick of firm tofu (cut into 1 inch cubes)
- 3 tablespoon coconut oil
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon cumin
- 300 g flat brown rice noodles (linguine style)
- 1 jar Pulo Kare Kare Toasted Peanut Sauce
- 4 tablespoon tamari
- 1 tablespoon Sriracha
- 1 lime, juice & zest
- 1 C fresh cilantro, finely chopped
- 3 C broccoli florets
- 2 C red pepper, chopped
- 1 ¼ C shredded carrot
- ¼ C roasted & salted peanuts, roughly chopped
Instructions
- Heat 1 ½ tablespoons of coconut oil in a pan on medium heat, then add the tofu cubes, sea salt, ground black pepper, and cumin.
- Toss to coat the tofu evenly and fry for about 20 minutes. During the frying time, toss them every 2 minutes so they don't stick and so they get crispy on all sides. Set the tofu cubes aside while you prepare the rest of the dish.
- Bring medium pot of water to a boil. Once boiling, add in the rice noodles and cook for approximately 6 to 8 minutes, or until al dente. Be sure to drain and rinse them under tap water and set them aside until the end.
- In small saucepan heated to medium-low, combine the Pulo Kare Kare Toasted Peanut Sauce with tamari, Sriracha, lime juice, lime zest, and about 1 cup of the cilantro.
- Meanwhile, in a large wok or pan, heat 1 ½ tablespoons of coconut oil over medium heat and stir fry the broccoli, shredded carrot, and red pepper for approximately 5 minutes.
- Add half of the sauce mixture, turn the heat to medium low and cook for another 2 ½ minutes.
- Add in tofu cubes, rice noodles, and the remaining sauce and toss to coat everything evenly. Garnish with fresh cilantro, chopped peanuts, and a lime wedge for each bowl or plate.
