Tofu Satay Noodle Soup

Name: Tofu Satay Noodle Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 200 g egg or rice noodles; 275 g firm tofu cut into 2cm cubes; 2 tbsp. cornflour; 1 tbsp. vegetable oil; 400 mL tin coconut milk; 2 medium carrots, shaved into ribbons with a vegetable peeler; 4 tbsp. peanut butter; 1 1/2 tbsp. soy sauce; 2 tbsp. sweet chilli sauce; 1 lime; 3 spring onions, finely sliced; 25 g salted peanuts, roughly chopped; large handful coriander, roughly chopped

This recipe works well with egg or rice noodles, but only rice noodles are (typically) vegan.

By The GH Kitchen TeamPublished: 27 January 2021

Jump to recipe

If you want to use pre-cooked noodles, stir them into the coconut mixture with the carrots.

Advertisement - Continue Reading Below

Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Cal/Serv:

657

Ingredients

200 g egg or rice noodles
275 g firm tofu cut into 2cm cubes
2 Tbsp. cornflour
1 Tbsp. vegetable oil
400 ml tin coconut milk
2 medium carrots, shaved into ribbons with a vegetable peeler
4 Tbsp. peanut butter
1 1/2 Tbsp. soy sauce
2 Tbsp. sweet chilli sauce
1 lime
3 spring onions, finely sliced
25 g salted peanuts, roughly chopped
large handful coriander, roughly chopped

Directions

1 Bring a large pan of water to the boil and cook the noodles according to packet instructions. Drain and run under cold water to cool; set aside.
2 Meanwhile, pat the cubed tofu dry with kitchen paper. Put the cornflour into a shallow bowl and season well with salt
and pepper. Toss the tofu gently in the cornflour. Heat oil in a large non-stick frying pan over medium-high heat. Fry tofu, turning occasionally and carefully, until golden and crisp. Set aside.
3 Return empty noodle pan to medium heat, add the coconut milk and 400ml water and bring to the boil. Add the carrot ribbons and cook for 2min, until just tender. In a separate bowl, mix the peanut butter, soy and sweet chilli sauces and juice of 1⁄2 the lime. Whisk into the coconut pan.
4 Stir cooked noodles and most of the spring onions into the pan and check seasoning. Divide between 4 bowls. Top with the fried tofu and garnish with peanuts, coriander and remaining spring onions. Cut remaining lime 1⁄2 into wedges and add a wedge to each bowl. Serve.

Per serving:

Calories: 657
Protein: 22g
Fat:37g
Saturates: 18g
Carbs: 56g
Sugars: 12g
Fibre: 7g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time