This Asian dish with a chilli, peanut and sesame sauce is the perfect recipe for you to enjoy after your juice cleanse start your healthy life! The recipe is vegan, healthy, super tasty and easy to prepare! If you don't like tofu, feel free to leave it out, this dish tastes delicious without it!
Ingredients (4 portions):
500g konjac noodles
Chili peanut sesame sauce:
125g peanut butter
80ml sesame oil
80ml soy sauce
60ml rice vinegar
1 tbsp agave syrup
1 tbsp chili paste or fresh chili
1-2 tbsp paprika or tomato paste
1 garlic clove
1 piece of fresh ginger
oil
350g firm tofu (optional)
Topping:
Peanuts (chopped)
sesame seeds
spring onion
Preparation:
- Cook the pasta "al dente" according to the instructions on the packet
- Cut the garlic into small pieces or press it into small pieces
- Finely grate the ginger
- If necessary, chop the fresh chili pepper if you are not using chili paste
- Put all the ingredients for the sauce, except the tofu, into a bowl and mix carefully
- Squeeze the excess moisture out of the tofu and cut it into bite-sized cubes
- Heat some oil in a frying pan
- Add the tofu pieces to the pan and fry on both sides until golden brown
- Add about ½ cup of sauce and let it simmer with the tofu until the sauce starts to evaporate and the tofu absorbs the liquid
- Scrape the browned crust off the bottom of the pan so that you have "crumbs" from the sauce next to the browned tofu
- Heat the remaining sauce in another pan
- Once the pasta is al dente, add it to the sauce in the pan and mix well
- Add the tofu and top with spring onions, chopped peanuts and sesame seeds
Nutritional values (per portion):
583.4 kcal
9.6g carbohydrates
15.8g protein
50.2g fat
Recipe video: