Peanut Tofu Noodle Jar

Ingredients

• Soba or rice noodles150g
• Firm tofu, cubed200g
• Soy sauce or tamari1 tbsp
• Cornstarch1 tsp
• Sesame oil1 tsp
• Peanut butter3 tbsp
• Lime juice2 tbsp
• Soy sauce, for dressing1 tbsp
• Maple syrup or honey1 tsp
• Grated ginger1 tsp
• Warm water2–3 tbsp
• Red cabbage, shredded100g
• Carrot, julienned1
• Edamame, cooked100g
• Spring onion, sliced2
• Coriander leavessmall handful

Method

1. 1

   Cook noodles per packet, rinse under cold water, drain well.

2. 2

   Toss tofu with 1 tbsp soy sauce and cornstarch. Heat sesame oil in a non-stick pan and crisp tofu on all sides, 6–8 minutes. Let cool.

3. 3

   Whisk peanut butter with lime juice, soy sauce, maple syrup, ginger, and warm water until smooth and pourable.

4. 4

   Divide dressing between two jars. Layer in: noodles, cabbage, carrot, edamame, tofu. Top with spring onion and coriander.

5. 5

   Seal and refrigerate up to 3 days. Shake well and tip into a bowl to eat.