Noodles with tofu, peanut sauce and chinese cabbage

Finely chop the peanuts and heat them in a saucepan with sambal and half of the coconut milk until it becomes a sauce. Season with half of soy sauce. Dilute the peanut sauce if necessary with a dash of coconut milk or water.

Cut the tofu into slices of ½ inch thick and pat dry with kitchen paper. Drizzle the slices with lime juice and remaining soy sauce. Heat half of the oil in a non-stick frying pan and fry the slices of tofu - in 2 to 3 times - until golden brown and crunchy.

In the meantime, prepare the noodles according to the instructions on the package. Cut the coals into wide strips. Heat the remaining oil in a stirring fruit in the curry powder. Put the Chinese cabbage bars through them and let them shrink in 2-3 minutes. Stir in a tablespoon of coconut milk per person and a little salt and warm well.

Serve the noodles with the tofu and stir-fried Chinese cabbage. Spoon the peanut sauce next to it.