Kimchi tofu noodles with chilli peanuts

From Rukmini Iyer, The Guardian

Method

  1. Heat oil in a large frying pan over low heat. Add garlic and ginger and stir-fry for 30 seconds. Add tofu, stir to coat, then increase heat to medium and fry for 2 minutes. Flip and fry for another 2 minutes until lightly golden.
  2. Add turmeric and salt, stir-fry for 1 minute, then scatter in the cabbage. Add 2 tablespoons of boiling water, cover, and steam for 3 minutes.
  3. Meanwhile, melt butter in a small pan, add peanuts and fry for 1 minute. Stir in chilli flakes, remove from heat and set aside.
  4. Add noodles to the tofu pan and stir-fry for 2 minutes until cooked through. Add soy sauce, stir well, and season to taste.
  5. Divide between four bowls and top with kimchi, chilli peanuts, and spring onions.
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