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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.

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