Tofu and Peanut Butter Stir-Fry
By OcadoLife
Published on 09 January 2024
For a time-saving midweek meal that’s low on faff and big on flavour, try recipe writer Lara Luck’s Tofu and Peanut Butter Stir-Fry. We’ve used tofu and a colourful mix of pak choi and peppers, but swap in whatever protein and veg you have to hand. Looking for more tofu recipes? Look no further.
Time and servings
20 minsTotal time
Serves 2668 kcal/serving
5 minsPrep time
15 minsCooking time
Ingredients
- 300g super-firm tofu, cut into 2cm cubes
- 1 tsp chinese five spice
- 1 tsp soy sauce
- 1 tbsp cornflour
- 4 tsp vegetable oil
- 2 tbsp smooth peanut butter
- 175ml reduced-fat coconut milk
- 220g baby pak choi and pepper stir-fry
- 275g udon noodles
Method
Step 1
Place the tofu in a bowl with the chinese five spice, soy sauce and some seasoning. Add the cornflour and toss to coat. Fry the tofu in 2 tsp oil over a high heat for 5 mins; set aside.Step 2
Add the peanut butter and coconut milk to the pan and stir to melt the peanut butter; simmer for 2 mins; set aside.Step 3
Meanwhile, stir-fry the pak choi and pepper mix in the remaining 2 tsp oil in a wok over a high heat for 3 mins. Toss in the udon noodles, the tofu and peanut sauce. Toss until the noodles are warmed through and coated in the sauce. Serve immediately.