This is a paid collaboration with Banhoek Chilli Oil.
I LOVE spicy food, so today I bring you a recipe with Banhoek Chilli Oil once again! Adding their chilli oil to meals makes everything all so much more enjoyable! who doesn’t love a bit of spice?
These spicy peanut noodles pair perfectly with the sticky tofu and veggies! You could use any vegetables you like, but these are my personal favourites that I think work really well with everything else.
- SPICY PEANUT NOODLES AND STICKY TOFU -
- 1/2 block firm tofu
- A serving of noodles
- 1/4 aubergine
- a small handful of broccoli
- a small handful of sugar snap peas
- Sesame seeds
Tofu & veggie sauce:
- 1 tbsp Banhoek chilli oil
- 1 tsp garlic
- 1/2 tsp Chinese 5 spice
- 1/2 tbsp hoisin sauce
- 1/2 tsp white rice vinegar
- 1 tbsp soy sauce
- 1 tsp maple syrup
- 1/2 tsp pepper
Noodle sauce:
- 1 tbsp smooth peanut butter
- 1 tbsp Banhoek chilli oil
- 1 tbsp soy sauce
- 1/2 tsp white rice vinegar
1. Drain and press your tofu. Cut into small cubes.
2. Add the tofu to a frying pan with a tiny bit of oil so it doesn’t stick.
3. Add the chopped aubergine, broccoli and sugar snap peas to the pan. Cook for around 5 minutes on medium heat.
4. In a small bowl combine the chilli oil, garlic, Chinese 5 spice, hoisin sauce, white rice vinegar, soy sauce, maple syrup and black pepper.
5. Add the sauce to the tofu and veggies and stir until everything is combined. Cook for a further 5 minutes.
6. Cook the noodles according to package instructions. Once cooked set aside.
7. In another small bowl, combine the peanut butter, chilli oil, soy sauce and white rice vinegar. Stir until it forms a smooth sauce and add a little bit of water (2 tsp) to help it become smoother.
8. Drain the noodles and pour the sauce on top. Mix until well combined.
9. Serve the noodles in a bowl and add the cooked tofu and veggies on top.
10. Sprinkle some sesame seeds for garnish and enjoy!
Love Always,
Shannon x
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