Rukmini Iyer’s quick and easy recipe for kimchi tofu noodles with chilli peanuts is a versatile dish that can be adapted to suit all palates. Simple and spicy, it is destined to become a firm favourite with the entire family – and it works brilliantly in lunchboxes the following day.
Why This Recipe Works
This is one of those rare dishes that can be prepared both for adults and children – simply reserve the kimchi topping and chilli peanuts for the grown-ups. Adding the kimchi just before serving ensures freshness and preserves its beneficial properties. Leftovers are excellent in lunchboxes the next day, so it is well worth making the full quantity and storing the excess in the fridge.
Ingredients
- 2 tbsp sesame or neutral oil
- 2 garlic cloves, peeled and finely grated
- 3cm ginger, peeled and finely grated
- 280g firm tofu, cut into 1½cm cubes
- ½ tsp ground turmeric
- 1 tsp sea salt flakes, plus extra to taste
- ½ sweetheart cabbage, cut into ½cm-thick slices
- 2 x 150g packets straight-to-wok udon noodles
- 2 tbsp soy sauce
For the Chilli Peanuts
- 1 tbsp butter or sesame oil
- 40g salted peanuts
- ½ tsp chilli flakes
For the Topping
- 2-4 tbsp kimchi, finely chopped
- 2 spring onions, trimmed and finely sliced
Method
Prep time: 15 minutes. Cook time: 15 minutes. Serves 4.
- Heat the oil in a large frying pan over low heat. Add the garlic and ginger, and stir-fry for 30 seconds.
- Add the tofu, stirring gently to coat it in the oil, then increase the heat to medium and fry the tofu for two minutes. Flip the cubes and fry on the other side for another two minutes, until lightly golden brown.
- Add the turmeric and salt, stir-fry for another minute, then scatter in the sliced cabbage. Add two tablespoons of boiling water, cover, and leave to steam for three minutes.
- Meanwhile, melt the butter in a small frying pan, add the peanuts, and fry for a minute. Stir in the chilli flakes, remove from heat, and allow to cool.
- Add the noodles to the cabbage and tofu pan, and gently stir-fry for two minutes, until the noodles are cooked through. Add the soy sauce, stir well, then taste and add salt if required.
- Divide the noodles and tofu between four bowls, then top with the kimchi, chilli peanuts, and sliced spring onions. Alternatively, make up just two bowls and save the rest for lunch the next day.
This dish is not only quick to prepare but also highly adaptable. Feel free to adjust the spice level or swap in different vegetables. Enjoy!
