* 3 tbsp smooth peanut butter * 1 tbsp dark soy sauce * 2 tbsp miso * 1 tbsp chili oil (or less if you don’t like things too spicy) * 450ml boiling water * 300ml soya milk * 2 portions of noodles * 2 pak choi
**To Serve**
* Chili oil * Sliced spring onion * Sesame seeds
###Instructions
1. Add the sesame oil and chili oil to a large non-stick pan on a medium heat. Add the garlic, ginger, tofu and soy sauce and cook over the heat for 5-10 minutes until the tofu is golden and slightly crispy. Remove the tofu and keep to one side until later. 1. Meanwhile, slice the pak choi in half lengthways. Cook the noodles as per pack instructions, with the pak choi in the same pan. Drain and put the noodles into a bowl of cold water.Add the miso into the same pan you used for the tofu. Add the peanut butter, soy sauce and chili oil and whisk into a thick paste. Gradually add the hot water and keep whisking to get rid of any lumps. 1. Once the water is combined with the paste, add the soya milk. Whisk again. Keep on a medium heat until the broth is completely warmed through. Don’t let the liquid bubble or boil as it will separate. 1. Drain the noodles, add to two bowls. Top the noodles with the broth, tofu and pak choi. Drizzle with a little chilli oil and sprinkle on spring onion and sesame seeds. Serve and enjoy!
4 Comments
###Ingredients
**Crispy chili tofu**
* 2 tsp sesame oil
* 1 tsp chili oil
* 2 tsp minced ginger
* 3 garlic, minced
* 200g firm tofu, patted dry and crumbled
* 2 tbsp dark soy sauce
**Broth**
* 3 tbsp smooth peanut butter
* 1 tbsp dark soy sauce
* 2 tbsp miso
* 1 tbsp chili oil (or less if you don’t like things too spicy)
* 450ml boiling water
* 300ml soya milk
* 2 portions of noodles
* 2 pak choi
**To Serve**
* Chili oil
* Sliced spring onion
* Sesame seeds
###Instructions
1. Add the sesame oil and chili oil to a large non-stick pan on a medium heat. Add the garlic, ginger, tofu and soy sauce and cook over the heat for 5-10 minutes until the tofu is golden and slightly crispy. Remove the tofu and keep to one side until later.
1. Meanwhile, slice the pak choi in half lengthways. Cook the noodles as per pack instructions, with the pak choi in the same pan. Drain and put the noodles into a bowl of cold water.Add the miso into the same pan you used for the tofu. Add the peanut butter, soy sauce and chili oil and whisk into a thick paste. Gradually add the hot water and keep whisking to get rid of any lumps.
1. Once the water is combined with the paste, add the soya milk. Whisk again. Keep on a medium heat until the broth is completely warmed through. Don’t let the liquid bubble or boil as it will separate.
1. Drain the noodles, add to two bowls. Top the noodles with the broth, tofu and pak choi. Drizzle with a little chilli oil and sprinkle on spring onion and sesame seeds. Serve and enjoy!
[Source](https://www.instagram.com/p/Cy_ZnijK-vA/)
I’m good dawg
what a fantastic gif recipe, all the info you need is right there in the gif!
Where is the recipe?
THIS IS GIFRECIPES
I DEMAND A RECIPE IN GIF FORM