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Tofu Satay Noodle Soup

This recipe works well with egg or rice noodles, but only rice noodles are (typically) vegan. If you want to use pre-cooked noodles, stir them into the coconut mixture with the carrots.

Hands-on time 20min. Cooking time 15min. Serves 4

• 200g egg or rice noodles

• 275g firm tofu, cut into

• 2cm cubes

• 2tbsp cornflour

• 1-2tbsp vegetable oil

• 400ml tin coconut milk

• 2 medium carrots, shaved into ribbons with a vegetable peeler

• 4tbsp peanut butter

• 1 ½tbsp soy sauce

• 2tbsp sweet chilli sauce

• 1 lime

• 3 spring onions, finely sliced

• 25g salted peanuts, roughly chopped

Large handful coriander, roughly chopped

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 ½ 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 ½ into wedges and add a wedge to each bowl. Serve.

PER SERVING 657cals, 22g protein, 37g fat (18g saturates), 56g carbs (12g total sugars), 7g fibre