Ingredients:

  • 1 block (14 ounces / 400g) extra-firm tofu, pressed
  • 1 tablespoon cornstarch (15ml)
  • 2 tablespoons vegetable oil (30ml)
  • 2 tablespoons peanut butter (30g), creamy or crunchy
  • 1 tablespoon soy sauce (15ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 tablespoon honey or maple syrup (15ml)
  • 1 teaspoon sesame oil (5ml)
  • 1/2 teaspoon sriracha (2.5ml)
  • 2-3 tablespoons water (30-45ml)
  • 2 packs Indomie Mi Goreng Instant Noodles (or similar instant noodles)
  • 1 tablespoon vegetable oil (15ml)
  • 1 clove garlic (5g), minced
  • 1/2 inch ginger (5g), grated
  • 1/2 red bell pepper (75g), thinly sliced
  • 1/2 cup broccoli florets (50g)
  • 1/4 cup shredded carrots (25g)
  • 2 green onions (20g), thinly sliced
  • 1 tablespoon sesame seeds (10g)
  • Indomie Seasoning packets (from the noodle packages)

Instructions:

  1. Press the tofu to remove excess water. Cut into small cubes and toss with cornstarch.
  2. Whisk together peanut butter, soy sauce, rice vinegar, honey/maple syrup, sesame oil, and sriracha in a bowl. Add water gradually until the sauce reaches desired consistency. Set aside.
  3. Cook Indomie Noodles according to package directions, but slightly undercook (al dente!). Drain well.
  4. Heat vegetable oil in a large skillet over medium-high heat. Add tofu and cook, turning occasionally, until golden brown and crispy on all sides. Remove tofu from skillet and set aside.
  5. Add another tablespoon of vegetable oil to the skillet. Add garlic and ginger and sauté for about 30 seconds until fragrant. Add bell pepper, broccoli, and carrots. Stir-fry until tender-crisp.
  6. Add cooked noodles, crispy tofu, and peanut sauce to the skillet with the vegetables. Toss to coat evenly.
  7. Garnish with green onions and sesame seeds. Serve immediately.