Satay Tofu Rice Noodle Bowl

Ingredients

300 g firm tofu, cut into 2 cm pieces
1/2 x 240mL Thai spicy satay marinade
250 g pad Thai rice noodles
150 g sugar snap peas, trimmed, halved
400 g family stir-fry mix

Method

Combine tofu and 2 tablespoons marinade in a bowl and toss to combine. Place noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 10 minutes to soften. Separate noodles with a fork. Drain well.

Spray a wok or large frying pan with olive oil spray and place over medium heat. Cook the tofu, turning, for 5-6 minutes or until golden. Increase heat to medium-high. Add sugar snap peas and cook, scraping base of pan, for 2 minutes or until bright green and tender-crisp.

Transfer to a bowl. Add stir-fry mix and remaining marinade to the wok or pan. Cook, stirring, for 1-2 minutes or until combined and just heated through. Return tofu and sugar snap pea mixture to wok or pan and toss to combine.

Divide the noodles and tofu mixture among serving bowls

Credits: Coles

Photo Credits: Coles