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Vegan

Tofu Peanut Stir-fry

If you like lots of sauce in this vegan tofu stir-fry, you can double the ingredients and pour in as much as you prefer. It makes a delicious dressing or marinade for tofu if you have any left over.

Serves 2

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
Less than 10 minutes
Bob's  Kitchen Recipe Card

Ingredients for  2  Servings

  • 180g
    Firm tofu, drained
  • 1 tbsp
    Sesame oil
  • 4
    Garlic cloves, crushed
  • Thumb-sized
    Piece fresh root ginger, grated
  • 1
    Small red chilli, finely sliced
  • 300g
    Rice Noodles
  • 1
    Red pepper, seeds removed and sliced lengthways
  • 1
    Yellow pepper, seeds removed and sliced lengthways
  • 4-5
    Tenderstem broccoli stems (around 85g)
  • 5
    Spring onions, finely sliced
  • 1
    Large carrot, peeled into ribbons
  • -
    Salt
  • 1 tsp
    Sesame seeds, to garnish
  • 1 tbsp
    Chopped peanuts, to garnish

  • For the Sauce

  • 2 tbsp
    Sesame oil
  • 3 tbsp
    Tamari or soy sauce
  • 1 tbsp
    Maple syrup
  • 1 tbsp
    Freshly grated root ginger (or 1 tsp ground ginger)
  • 2 tbsp
    Peanut butter (smooth or crunchy)

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    Less than 10 minutes

Method

  1. Whisk all the sauce ingredients together in a large bowl with 100ml water.
  2. Cube the tofu and cover in half of the sauce (setting the other half aside).
  3. Put a wok over a high heat, add the sesame oil and fry the tofu for about 5 minutes. Add the garlic, ginger and chilli and fry for a further 2 minutes.
  4. Add the peppers, broccoli and spring onions, reserving a handful to garnish, to the stir-fry and toss over a high heat for 3–4 minutes before adding the carrot ribbons. Add the noodles, pour in the remaining sauce and season with the salt. Stir-fry until the noodles are coated in the sauce and heated through.
  5. Serve the stir-fry with the reserved spring onions, sesame seeds and chopped peanuts to garnish.