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Firecracker tofu noodles with kale & peanuts

Firecracker tofu noodles with kale & peanuts

Tofu, egg noodles and peanuts are all good sources of protein and the firecracker sauce, garlic and coriander deliver on flavour.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

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3.5 out of 5 stars(3) Rate this recipe
HealthySource of protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 300g Plants by Deliciously Ella Organic Super Firm Tofu, drained and patted dry
  • 25g pack coriander, stalks and most leaves finely chopped
  • 2 clove/s garlic, crushed
  • chilli flakes
  • 2 tbsp vegetable oil
  • 1 tbsp light soy sauce, plus extra to serve
  • 3 nests medium egg noodles
  • 1 Essential Red Pepper, deseeded and thinly sliced
  • 250g bag Essential Kale, tough stalks picked out
  • 120g Firecracker Stir Fry Sauce
  • 2 tbsp Essential Roasted Salted Peanuts, roughly chopped
  • ½ small red onion, thinly sliced

Method

  1. Cut the tofu into large bitesized cubes. Put into a bowl with the coriander, garlic, chilli flakes, 1 tbsp oil and 1 tbsp soy. Set aside for 10 minutes. Cook the noodles according to pack instructions, then rinse under cold water, drain and toss with 1 tsp oil to stop it sticking. Wash and drain the kale (leave it slightly damp).

  2. Warm a large nonstick wok, sauté or frying pan over a high heat. Add 1 tsp oil and fry the tofu for 2-3 minutes, carefully turning occasionally, until nicely golden. Set aside on a plate and repeat.

  3. Wipe out the pan, heat another 1 tsp oil, stir fry the peppers for 1 minute, then tip in the kale. Stir until just wilting. Pour in the firecracker sauce, add the noodles and toss everything together until hot. Add 2-3 tbsp water to loosen. Top with the tofu, nuts and red onion, then scatter with the remaining coriander leaves. Splash with more soy to serve.

Cook’s tip

Depending on your pan, you may need to wilt the kale in 2 batches. It looks like a lot at first, but it will wilt down a great deal. This marinade works well with prawns and chicken, if you prefer. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,678kJ/ 402kcals

Fat

21g

Saturated Fat

2.6g

Carbohydrates

31g

Sugars

11g

Fibre

8.5g

Protein

18g

Salt

1.1g

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