Coconut tofu noodle bowl with pak choi, thai basil & satay sauce

Serves 2


  • 200g firm organic tofu patted dry and cut into 2cmx2cm cubes
  • 200g pak choi trimmed
  • 300g noodles of your choice, cooked
  • Small handful of thai basil leaves
  • 4 tablespoons coconut oil

For the batter

  • 1 tablespoon coconut flour
  • 1 tablespoon arrowroot
  • 1/4 teaspoon bicarbonate of soda
  • 4-5 tablespoons water

For the coating

  • 25g panko breadcrumbs (note you can sub this for brown rice breadcrumbs for gluten-free version)
  • 25g desiccated coconut
  • Couple pinches sea salt

For the satay sauce

  • 2 tablespoons smooth peanut butter
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon soy sauce (or tamari for gluten-free version)
  • Juice of 1/2 lime
  • 3 tablespoons water

Peanut chilli crunch recipe HERE to top. Or you can just sub for a handful of crushed roasted peanuts instead.


Whisk all the batter ingredients together in a small to medium bowl and pop into the fridge to chill for 10-15 mins.

Place all of the coating ingredients into a large bowl and mix to combine thoroughly.

Coat the tofu cubes in the batter and then dunk into the coating making sure to cover the cubes evenly. You might want to use tongs or chopsticks for this.

In a large non stick pan heat 3 tablespoons of the coconut oil on a medium heat. Drop the coated tofu cubes into the pan and cook for 2-3 minutes on each side until crispy. Once cooked place onto some kitchen paper while you make the rest of the dish.

Mix together the satay sauce ingredients and place to one side. In a large non-stick pan (you can use the one for the tofu if you wipe clean) heat the remaining tablespoon of coconut oil on a medium heat. Stir fry the pak choi for around 3 minutes until wilted and with some colour. Add the cooked noodles to warm through. Remove from the heat and stir through the satay sauce to coat evenly. Add the thai basil leaves and stir through. Divide between two bowls and add the crispy tofu cubes on top. Add a tablespoon per bowl of the peanut chilli crunch mix on top or just some crushed roasted peanuts.

Serve with a fresh lime wedge.