Soba Bag Japanese Curry with Peanut Tofu

Preparation time:

15 minutes

Of which active:

10 minutes

Ingredients

Mix the Soba Wok Style Sauce with peanut butter and soy sauce and set aside. Dice the tofu and pat dry. Peel carrot and slice into rounds. Clean the spring onion and cut into thin rings.
Heat oil in a small pan over medium to high heat, fry tofu cubes for about 3 minutes until golden brown all over. Take them out of the pan and mix them hot with the peanut sauce. Lightly fry the carrot slices for about 1 minute in the pan drippings, then deglaze with 250 ml water.
Bring water to a boil, break Soba Wok Style noodles in half, add with veggie pack, and simmer for 2–3 minutes until the liquid is nearly gone. Stir in tofu cubes and peanut sauce, fry everything together until the liquid has fully evaporated. Serve topped with spring onion rings and peanuts.