Peanut tofu stir-fry
Try this tofu stir-fry for a speedy vegetarian recipe. Both healthy and quick this dish makes an easy midweek meal. Crunchy peanuts add the finishing touch.
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 tbsp mirin
- thumb-sized piece gingerpeeled and grated
- 1 block firm tofucut into thick strips
- groundnut oil
- 1 red chilliseeded and finely sliced
- 300g pack stir-fry vegetableswith peppers and pak choi
- 2 nests egg noodlescooked
- 2 tbsp peanutstoasted and roughly chopped
Nutrition: per serving
- kcal233low
- fat13.5g
- carbs8.5g
- fibre4g
- protein17.3g
- salt1.4g
Method
step 1
Mix 2 tbsp each of soy sauce and rice vinegar, the mirin and half the ginger. Wrap the tofu in a few sheets of kitchen paper and put a heavy chopping board on top for 10 minutes to release some of the liquid.
step 2
Heat a non-stick pan and dry-fry the tofu on both sides until golden. Press down gently with a spatula as you fry to release more liquid. After frying, transfer to a small pan with the soy mix and simmer for 10 minutes until the tofu is coated and the sauce has reduced.
step 3
Heat 1 tbsp oil in a wok and fry the remaining ginger and the chilli for 1 minute. Add the vegetables and stir-fry for 1 minute before adding the noodles. Season with 1 tbsp soy sauce and 1 tbsp rice vinegar and cook for another minute. Divide between bowls, add the tofu and scatter with the chopped peanuts to serve.