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Tofu and Peanut Butter Stir-Fry

By OcadoLife
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…
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Time and servings

Total time
Serves 2668 kcal/serving
Prep time
Cooking time

Ingredients

9 total
  • 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

3 steps

  1. 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.

  2. 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.

  3. 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.