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Tofu peanut vegan stir-fry

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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

For the sauce

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.

Recipe Tips

For a gluten-free variation, swap the noodles for rice noodles.