Recipes+
Ingredients
Method
1.Cut tofu into 2cm cubes. Place tofu and soy sauce in a medium bowl; toss gently to combine. Heat a large frying pan or wok over moderate heat. Add half the oil; swirl to coat surface. Drain tofu; stir-fry, in batches, for 1-2 minutes or until browned. Remove from pan. Soak noodles in boiling water in a medium heatproof bowl for 3 minutes; stir to separate strands, then drain.
2.Heat remaining oil in pan. Add carrot; stir-fry for 2-3 minutes. Add cabbage and radish; stir-fry for 2-3 minutes more. Add noodles and satay sauce; stir-fry for 3-4 minutes or until heated.
3.Return tofu to pan; toss gently to combine. Serve topped with combined peanuts and onion.
Gluten free: Use rice noodles instead of udon; use gluten-free satay sauce; use tamari instead of soy sauce. Use a combination of green and red cabbage.
Note
