Satay Noodle Bowl W/ Tofu

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Details

19 Ingredients

• 300 g (10½ oz) organic firm pressed tofu
• 500 ml (1 pt.) vegetable stock
• 100 ml (3 fl. oz.) water
• 2 tsp fresh diced ginger root
• 1 red chilli, halved
• 3 tbs smooth peanut butter
• ¼ cup soy sauce
• 2 tbs rice wine vinegar
• 1 tbs palm sugar
• 2 tsp sesame oil
• 1 tbs peanut oil
• ¼ – ½ cup water
• 250 g (9 oz) Vermicelli noodles
• 1 continental cucumber
• 100 g (3½ oz) sprouts (bean or snow pea)
• 4 shallots
• 2 tbs fresh coriander, roughly chopped
• ¼ cup raw peanuts, roughly chopped
• lime wedges