Using our silky peanut curry sauce, with the crispiest tofu, these noodles are the ultimate, no-fuss weeknight dinner.
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The Peanut Curry Sauce
A rich, velvety curry sauce packed with peanuts, coconut & Thai spice. Easy to make and keeps for weeks ready to level up literally anything.
A rich, velvety curry sauce packed with peanuts, coconut & Thai spice. Easy to make and keeps for weeks ready to level up literally anything.
Serves
2
Fresh Coriander
Firm Tofu
Cornflour
Kecap Manis
Dried Udon Noodles
Third of Peanut Curry Sauce
Toasted Sesame Seeds
Salt
Olive Oil
The Peanut Curry Sauce
A rich, velvety curry sauce packed with peanuts, coconut & Thai spice. Easy to make and keeps for weeks ready to level up literally anything.
A rich, velvety curry sauce packed with peanuts, coconut & Thai spice. Easy to make and keeps for weeks ready to level up literally anything.
Serves
2
Fresh Coriander
Firm Tofu
Cornflour
Kecap Manis
Dried Udon Noodles
Third of Peanut Curry Sauce
Toasted Sesame Seeds
Salt
Olive Oil
Unlock Mob Premium
The Peanut Curry Sauce
A rich, velvety curry sauce packed with peanuts, coconut & Thai spice. Easy to make and keeps for weeks ready to level up literally anything.
A rich, velvety curry sauce packed with peanuts, coconut & Thai spice. Easy to make and keeps for weeks ready to level up literally anything.
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Step 1.
Preheat the air fryer to 200°C. Pick the coriander leaves and discard the stems.
Step 2.
Chop the tofu into 2cm chunks and toss through the cornflour. Season with salt. Drizzle with olive oil and air-fry for 15–20 mins until golden and crisp. Once cooked, toss the tofu through the kecap manis to glaze.
Step 3.
Meanwhile, bring a saucepan of water to the boil. Cook the udon noodles following pack instructions. Drain and run under cold water to stop them sticking. If you want the noodles hot, return them to the pan with a splash of water and the peanut curry sauce. Stir over medium heat until warmed through. Otherwise, just mix the sauce straight through the cold noodles.
Step 4.
Divide the noodles between bowls. Top with the crispy glazed tofu, coriander and a sprinkle of toasted sesame seeds.
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