Satay Tofu Veggie stir fry! A creamy packed with flavour satay sawce to add to your stir fry! Love tofu so much
Ingredients:
For the satay sauce:
- 2tbsp light soy sauce/tamari
- 2 heaped tbsp smooth natural peanut butter
- 1tbsp sriracha sauce
- 1tbsp maple syrup
- juice of 1 lime
- 1tsp garlic granules
- 1tsp ground ginger
- 3-4tbsp water (for the consistency)
For the stir fry:
- 1/2 block extra firm tofu
- 1 serving instant or rice noodles
- Any veggies of your choice, (I used tenderstem broccoli, courgette, mangetout, red pepper, baby corn & asparagus)
Method:
- Preheat the oven to 200C/180c fan/400F/gas 6. Line a baking tray with non stick baking parchment.
- Prepare the tofu by draining it, then squeeze all the excess liquid out by gently pressing the block of tofu between 2 clean tea towels.
- Use 1/2 the block of tofu and cut into bite-sized cubes.
- Make the satay sauce by adding all the ingredients into a bowl and whisking it all until smooth and creamy. Add 3-4 tbsp of water until you make up a runny sauce consistency.
- Drizzle a little of the sauce over the tofu then place the tofu into the oven to cook for 15-20 mins until crispy.
- When the tofu is crispy, take out the oven. Stir fry your veggies in a wok/frying pan on a high/medium heat until the veggies are soft. At the same time cook your noodles according to packet instructions.
- Throw in your baked tofu into the wok then the rest of the satay sauce all over until everything is saturated. Stir fry for another 1 minute.
Note: feel free to make another batch of the sauce for the veggies if you have run out.
- Serve and enjoy!
All credit to the right owner Alex-Leigh
Alex-Leigh via instagram (nourishingalex). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.
