Luscious spicy peanut butter sauce tossed through a rainbow of vegetables, turmeric tofu and noodles. Vegan and gluten-free.
Heat the oven to 200C fan/400F.
Slice the tofu into planks - about 1 cm thick - and the eggplant into cubes. Place the eggplant into a small bowl and rub with half of the oil. Pop this on a baking tray. Pop the tofu into the bowl and toss with the remaining oil, sprinkling with turmeric and pepper. Lay on other end of the tray. Place in oven and bake for 15 minutes. You can also fry both in a pan, but you will need more oil.
Add all sauce ingredients to a small saucepan, whick together, and heat over a low flame. Add a drizzle of hot water or vegetable stock if the sauce is too thick (depends on how thick the peanut butter is). Keep warm. You may want to add a bit more water/stock, lime juice or vinegar to thin when serving.
Thinly slice the cabbage to noodle width; grate or spiralise the carrot; slilce the spring onions; toast the sesame seeds in a small pan until lightly browned; deseed and thinly slice the chilli if using.
Bring a large saucepan of water to the boil, and add the brown rice noodles and cabbage (can do them separately if you like). Boil until the noodles are just cooked, adding the cabbage when you have two minutes left on the timer. Drain and briefly rinse with cool water. Drain well.
Add the warm peanut butter sauce, spiralised carrots and roasted or sautéed eggplant to the saucepan of noodles and cabbage. Use a pair of forks to lift and turn so that all ingredients are well-coated. Divide between 2-3 bowls. Top the noodle bowls with sliced chilli, spring onions, turmeric tofu and sesame seeds. Serve warm.
Protein Variation: I sometimes make this with fresh, organic salmon instead of tofu. To make this option, take 2-3 fillets or a 1/4 side of salmon and smear with 1 tsp grated ginger, 1 tsp turmeric, some black pepper that you've mixed with enough oil to make a paste. Wrap in foil and bake at 180C fan/400F for 15 minutes.
Veg options: instead of eggplant, why not use sweet potato, cauliflower or butternut squash? And instead of cabbage, try spiralised zucchini, but keep this raw.
Make it keto: replace the brown rice noodles with shirataki noodles, or use all cabbage for the noodles.
Serving sizes: This recipe makes 3 adult bowls or 2 adult and 2 child bowls of spicy peanut butter noodles.
Add herbs: I forgot to add herbs to the images (!), but feel free to top with torn coriander/cilantro and basil to add another dimension of taste and freshness.
Go large: If you want to increase the numbers served, consider adding one or two extra vegetables - see those listed above - instead of just adding more of the same. Double the sauce and add more veg!