Vegan Satay Curry Noodles
Ingredients
- 1 block pressed tofu
- 1 tablespoon cornflour
- 1 onion
- 2 garlic cloves
- 1 2cm piece ginger
- 2 small lemongrass sticks
- 1/2 cup plus 2 tablespoons roasted peanuts
- 1 can coconut milk
- 2 tablespoons tamarind
- 1.5 tablespoons peanut butter
- 4 dried red chillies
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1-2 cups water
- oil
- cooked noodles or zoodles for 2 portions
Satay spice mix
- 1/2 tablespoon coriander powder
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1.5 teaspoons chilli powder
- 4 tablespoons moderate curry powder
Preparation
Start by making the satay spice mix by mixing all the listed ingredients.
Add 1 heaped tablespoon of the spice mix to a bowl with the tofu, 1 tablespoon tamarind, 1 tablespoon soy sauce, and dust with cornflour. Drizzle with oil and bake in a preheated oven at 180°C for 25 minutes, turning halfway.
Heat oil in a pan and fry the onions, ginger, garlic, lemongrass, and kaffir leaves with the remaining spice mix.
Let the mixture cool, then add it to a blender with the red chillies, 1/2 cup roasted peanuts, soy sauce, and sugar. Blend into a smooth paste.
Fry the paste in oil, then add the coconut milk, 1 tablespoon tamarind, peanut butter, and water.
Bring to a simmer and pour over the noodles.
Top with the tofu and crushed roasted peanuts.
