Cut the tofu into 12 slices and leave to dry on kitchen paper to soak up any excess liquid.
Step 2
To make the dressing, whisk together the peanut butter, coconut cream, soy sauce and lime juice. Whisk in a little hot water to loosen, if you like. Season to taste.
Step 3
Cook the rice noodles to pack instructions, drain, run under cold water and put into a large bowl. Using a spiralizer or peeler, grate over the cucumber (discarding the seedy middle), and carrot, toss in sesame oil, cover and set aside.
Step 4
Heat the vegetable oil in a frying pan until hot. Fill a small bowl with cornflour, another with cold water and a final one with panko crumbs and coconut. Dip each piece of tofu into the cornflour, then in water and finally into the crumb mixture to coat. Repeat with the other slices and cook in the oil for 2-3min until golden and crisp.
Step 5
Divide the vegetable noodles and most of the herbs between
4 bowls, top with hot tofu, drizzle with half the peanut sauce and garnish with the remaining ingredients. Serve with remaining peanut sauce.
GET AHEAD: Make the peanut sauce a day ahead and keep covered in the fridge. Bring to room temperature before serving.
GH TIP: Try different nut butters, such as cashew or almond, as well.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
