This is a sure-fire candidate for a future food addiction, and a shining example of how delicious vegan/plant-based food can be!
Here is the full recipe, straight from the new cookbook ‘Eat, Shop, Save: 8 Weeks to Better Health’, available from all reputable bookstores and online now. Want to grab yourself a copy? You can do so .
15 mins prep
12 mins cook
50g dried flat rice noodles
Coconut oil or olive oil
½ red onion, sliced
2 garlic cloves, finely chopped
1 small red chilli, finely chopped
5–6 shiitake mushrooms, sliced
1 heaped tablespoon crunchy peanut butter
2 teaspoons soy sauce
½ teaspoon clear honey
6–8 diced pieces of firm tofu
Place the rice noodles in a heatproof bowl, cover with boiling water and leave to soak for about 10 minutes until softened.
Meanwhile, heat a little coconut oil or olive oil in a large frying pan or wok, add the red onion, garlic and chilli along with a pinch of salt and sauté until the onion has almost softened.
Add the shiitake mushrooms and continue to sauté until these have softened.
Stir in the peanut butter, soy sauce, honey and measured water. Simmer for a few minutes until the sauce thickens, adding a little more water if needed to get the consistency of sauce you prefer.
Add the tofu to the sauce, then drain the rice noodles and add these too, tossing well while still on the heat to coat and combine before serving.
Peanut butter is often viewed as being unhealthy. Sure, it contains a lot of calories (although we now know they aren’t the be all and end all), but it’s a great source of B vitamins, zinc and magnesium. Just keep away from the nasty highly processed versions that are full of sugar and dodgy oils.
Yesterday’s episode of Eat, Shop, Save is now available on the ITV hub now.