Easy Peanut Butter Ramen

Method

1. Add the tofu, cornflour and small pinches of salt and pepper to a mixing bowl. Stir until the tofu is covered in the cornflour.
2. Heat a drizzle of oil in a wok on a medium heat. When the oil is hot, add the tofu and fry on all sides for 10 minutes or until golden and crispy. Then transfer the tofu to a bowl.
3. Wipe the wok clean, then add 500ml (2 cups) of hot water to the wok. Stir in the seasoning sachet from the instant noodles and bring the broth to a boil.
4. Add the noodles and cook for 3-4 minutes, loosening the noodles as they cook.
5. Meanwhile, add the pak choi halves to a saucepan of boiling water and cook for 2-3 minutes or until tender, then remove and set aside.
6. Next, add the peanut butter and soy sauce to a serving bowl. Stir to combine, then use a ladle to gradually pour the broth into the bowl (keep the noodles in the wok), stirring as you go with a spoon to mix the peanut butter mixture into the broth. Note: it’s important to do this in stages to prevent the peanut butter from splitting.
7. Keep stirring until the peanut butter mixture has fully combined with the broth, then drop in the noodles and top with the pak choi, crispy tofu and a drizzle of chilli oil. Yum!