Spiced tofu with peanut sauce
350 g, drained, cut into 1cm thick slices (see tip)
Smooth or crunchy peanut butter
Rice wine vinegar
1 tsp, (chilli paste)
1 medium, thinly sliced
Sugar snap peas
100 g, trimmed
2 cup(s), (170g)
1 medium, cut into matchsticks
6 individual, thinly sliced
1 x 3 second spray(s)
- Place the tofu slices in a single layer on a paper towel-lined plate or cutting board. Cover with a few layers of paper towels and press lightly with your hands to absorb excess moisture.
- To make peanut sauce, whisk soy sauce, peanut butter, sugar, garlic, ginger, vinegar, sambal oelek and 2 tablespoons warm water in a small bowl until combined. Set aside.
- Lightly spray a large wok with oil and heat over high heat. Cook tofu slices for 2-3 minutes on each side, or until browned. Remove from wok.
- Add capsicum and peas to wok, stir-fry 2-3 minutes, or until peas are bright green. Add cabbage, carrot and peanut sauce, stir-fry 1-2 minutes until cabbage is wilted and coated with sauce (add a little water if sauce appears too thick). Return tofu to wok with shallots and toss gently until combined and heated through.