Oct 03, 2025
Tofu and peanut noodles
250 g (8 oz) firm tofu, cut into small pieces
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
⅓ cup (80 ml/2% fl oz) kecap manis / cup (90 g/3 oz) peanut butter
2 tablespoons peanut or vegetable oil
500 g (1 lb) Hokkien noodles
1 onion, chopped
1 red capsicum, chopped
125 g (4 oz) broccoli, cut into small florets
1 Combine the tofu with the garlic, ginger and half the kecap manis in a small bowl. Place the peanut butter, ½ cup (125 ml/4 t| oz) water and the remaining kecap manis in another bowl and mix well.
2 Heat the oil in a large wok. Drain the tofu and reserve the marinade. Cook the tofu in two batches in the hot oil until well browned.
Remove from the wok.
3 Place the noodles in a large heatproof bowl.
Cover with boiling water and leave for 2 minutes.
Drain and gently pull the noodles apart.
4 Add the vegetables to the wok and sir-try until just tender. Add the tofu, reserved marinade and noodles. Add the peanut butter mixture and toss until heated through.