Tofu peanut vegan 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.
Each serving provides 784 kcal, 30g protein, 74g carbohydrate (of which 23g sugars), 39g fat (of which 7g saturates), 11g fibre and 4.3g salt.
Ingredients
- 180g/6oz 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 pack straight-to-wok medium noodles
- 1 red pepper, seeds removed and sliced lengthways
- 1 yellow pepper, seeds removed and sliced lengthways
- 4–5 Tenderstem broccoli stems (around 85g/3oz)
- 5 spring onions, finely sliced
- 1 large carrot, peeled into ribbons
- pinch 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)
Method
Whisk all the sauce ingredients together in a large bowl with 100ml/3½fl oz water.
Cube the tofu and cover in half of the sauce (setting the other half aside).
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.
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.
Serve the stir-fry with the reserved spring onions, sesame seeds and chopped peanuts to garnish.
Recipe Tips
For a gluten-free variation, swap the noodles for rice noodles.
Summer
Recipes
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