Skip to main content

Tofu peanut vegan stir-fry


Tofu peanut vegan stir-fry
Tofu peanut vegan stir-fry

If you like lots of sauce in this vegan 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.

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)
Recipe tips

Method

  1. Whisk all the sauce ingredients together in a large bowl with 100ml/3½fl oz 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.

Labels:

Comments

Post a Comment

Popular posts from this blog

Roast spiced duck with plums

Ingredients 1  star anise 2 tbsp coriander seeds 4 tbsp muscovado sugar 2½ kg whole  duck 1 tsp  olive oil 6  plums , halved and stoned 3 bay leaves 75ml red wine vinegar 300ml chicken stock Method Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a  pestle and mortar ). Put the spice salt in a bowl, add the sugar, mix well and set aside. Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and stock. ...
Post a Comment
Read more

Fantastic fish fingers

Fantastic fish fingers Fish fingers taste wonderful when you make them from scratch - even the kids can help! Guaranteed to impress.
Post a Comment
Read more

Pizza on toast

  Pizza on toast Cheese on toast meets pizza in this easy peasy cheesy recipe – add whatever toppings take your fancy. Ingredients 1 thick slice white or brown bread 2 tbsp pasta sauce, pizza topping, tomato salsa or passata thinly sliced chorizo, salami, ham, mushrooms or roasted peppers, sun-dried tomatoes, olives, jalapeños 30g/1oz cheese, such as grated Cheddar, ready-grated mozzarella, or a mixture Method Preheat the grill to a medium-high setting. Place the bread on a baking tray or grill pan and grill on one side until lightly toasted. Turn the bread over and spread with the tomato sauce and top with the chorizo, mushrooms, or any other topping. Sprinkle with the cheese. Return to the grill for a further 2–3 minutes, or until the cheese melts and the toppings are hot.
Post a Comment
Read more