Vegetable & Tofu Peanut Satay Stir Fry Recipe
A deliciously tasty and healthy mid week meal that's super easy to prepare and can be made with whatever vegetables you have available.
Ingredients (for x4)
Stir Fry Ingredients
400g firm tofu (substitute with tempeh or leave out altogether)
3 cloves garlic
Selection of stir fry veg e.g. red or yellow peppers, broccoli spears, baby sweetcorn, sugar snap peas, shaved carrots, courgette slices, leeks, bean sprouts Make life easy with a pre-prepared bag of stir fry or select and prepare veg yourself.
1 tbsp vegetable oil
300g straight-to-wok noodles
Toasted peanuts or cashews and lime slices to serve
Peanut Satay Ingredients
10 tbsp Peanut Hottie mixed with 10 tbsp warm water
Juice of 1 lime
1 tsp garlic powder
2 tbsp soy sauce
3 tbsp toasted sesame oil
1 tsp maple syrup
Pinch of chilli flakes
Drain and slice the tofu into 1.5cm cubes.
Heat the oil in a large frying pan or wok and task the tofu/tempeh for a few minutes until brown and crispy all over. Transfer to a plate.
Make the satay sauce by combining all the ingredients in a jam jar with a little extra water. Shake to combine and add more water if needed.
Chop the onion and garlic. Fry the onion in a little oil for 6-7 minutes until soft and browning then add the garlic.
Meanwhile chop the veg then add to the pan at a high heat stirring constantly. Cook for 3-4 minutes until the veg is cooked but still retains some crunch.
Add the noodles and peanut satay sauce. Stir until cooked through.
Add in the tofu and serve with toasted nuts with extra lime on the side for taste.