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Tofu Stir Fry - crisp tofu marinated in a peanut stir fry sauce with fresh stir fry vegetables and rice noodles! #tofustirfry #cripsytofu #tofurecipes #veganrecipes | Recipe on thecookandhim.com

Tofu Stir Fry

Prep: 10 mins | Cook: 20 mins | Total: 30 mins | Quantity: 2 generous servings

Ingredients

Marinade:

  • 2 heaped tblsp smooth peanut butter
  • 2 tblsp soy sauce or liquid aminos
  • 1 tblsp oil – I used macadamia nut but can sub with olive, sesame, canola or avocado oil
  • 1 tblsp maple or agave syrup
  • 2 tsp garlic powder
  • 1 tsp mustard – I used dijon but wholegrain or English mustard would work too!
  • 1 x 400g pack firm tofu

Stir Fry:

  • drizzle of oil – I used macadamia nut but can sub with olive, sesame, canola or avocado oil
  • 8 spring onions – thinly sliced
  • 2 cloves garlic – peeled and crushed
  • good couple of handfuls of mixed fresh veggies – I used a mix of tenderstem broccoli, baby corn, mange tout and asparagus
  • handful of whole peanuts
  • 300g rice noodles
  • salt and peper

Optional:

  • sesame seeds
  • cherry tomatoes – halved

 

Instructions

  1. Start by marinating the tofu (see note)
  2. Whisk together the peanut butter, soy sauce, syrup, garlic powder and mustard in a large bowl. Add enough water to make a thick coating sauce. It took about 1/2 cup (125ml) water for mine
  3. Open the packet of tofu and thoroughly drain off the water. Pat dry with some kitchen towel then thickly slice. Cut the slices into bite sized cubes
  4. Add the diced tofu to the bowl of marinade and gently mix together, coating the tofu
  5. Tip into a sealable container and put in the fridge for as long as possible up to 24 hours
  6. When you're ready to cook, par boil the veggies in plenty of boiling salted water. Don't overcook, you want a little bite left to the veg. Cook the harder veg first (like broccoli and baby corn) then add the softer veg for the last couple of minutes
  7. Drain the veg then swill under cold water to stop any further cooking, drain again and set aside
  8. In a medium frying pan heat a small drizzle of oil over a low heat then gently drop in the pieces of tofu. Sizzle for a minute or two until golden and crisp on one side then turn and repeat for the other side. I use tongs to turn the tofu, saves burnt fingers!
  9. While the tofu is cooking, heat a drizzle of oil in a large frying pan or wok and over a medium/high heat quickly saute the sliced spring onions and crushed garlic, stirring frequently. Add the veggies, peanuts, noddles and a good dash of salt and pepper and stir until sizzling
  10. Portion the noodles and veggies mixture into 2 bowls and top with the crispy tofu.
  11. If using, sprinkle over some sesame seeds and nestle in some halved cherry tomatoes
  12. You can serve this immediately but it really is just as delicious cold the next day!

Notes

  • Marinate the tofu for at least 30 minutes but longer if you can - up to 24 hours. This gives the tofu plenty of time to really absorb all the lovely flavours!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/tofu-stir-fry/