Instructions
Follow the steps and taste along the way.
Mix the sauce
In a bowl, combine the peanut butter, soy sauce, lime juice, maple syrup, 80 ml warm water, finely grated ginger, and crushed garlic. Stir in the chili flakes. The sauce should be smooth and pourable; if it is still thick, mix it thoroughly again.
Prepare the tofu and vegetables
Pat the tofu dry with a clean kitchen towel or paper towel and cut it into cubes about 2 cm across. Slice the cabbage into thin strips and the carrot into thin matchsticks. Slice the spring onions, keeping the white and light-green parts separate from the dark-green parts.
Fry the tofu until crispy
Heat 15 ml oil in a large pan over medium-high heat. Season the tofu with 2 g salt, spread it in a single layer, and fry for 8 to 10 minutes. Turn it every 2 minutes so it develops a golden crust on all sides. Transfer it to a plate.
Soften the noodles and briefly fry the vegetables
Prepare the rice vermicelli according to the package instructions, usually by soaking it in hot water for 5 to 6 minutes, then drain it. Heat the remaining 10 ml oil in the pan. Add the white and light-green parts of the spring onions, the carrot, and the cabbage; stir-fry for 2 to 3 minutes, until the vegetables soften only slightly and remain crunchy.
Toss the noodles with the sauce
Add the drained noodles and fried tofu to the pan, pour in the prepared peanut sauce, and toss everything for 1 to 2 minutes, until evenly coated and heated through. Remove from the heat and sprinkle with the green parts of the spring onions and the sesame seeds. Serve immediately; the lime juice gives the sauce a fresh tang, while the peanut butter makes it creamy.
