This crazy heatwave in Switzerland has been leaving most of us spending as much time as possible outside and as little time as possible in time .
And cooking would require me to be inside…
Hence, I make sure all my meals are quick and easy and I make enough to eat the next day (gives me one extra session outside!).
After a Saturday midday workout session at Balboa with Hannah we headed home and threw together what I had in the fridge and it was surprisingly good!
♦ Rice noodles
♦ Vegetables (I used carrots, peppers and tomatoes)
♦ Tofu cut into cubes
♦ 50g smooth peanut butter
♦ 50ml soya sauce
♦ 2Tbsp agave sirup
♦ 1/2tsp curry powder
♦ 1/2tsp chilli powder
Mix together the peanut butter, soya sauce, agave sirup, chilli and curry powder. To marinade the tofu put the mixture into a plastic bag, add the tofu, make sure it’s well covered and place it in the fridge while you prepare the rest of the meal. Obviously the longer you marinade it, the better the taste.
Boil water to cook the rice noodles and rinse them in cold water once they’re done.
Fry the onions, add in the chopped vegetables, a splash of of soya sauce and a bit of salt and cook until the desired consistency.
Fry the marinated tofu in a bit of oil until it’s golden brown.
Top the meal off with cashews and coriander.
Enjoy hot or cold!