Spiced tofu with peanut sauce
3
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Veggie-loaded with crispy tofu, this stir-fry gets dressed up with a luscious sweet-and-spicy peanut sauce to tempt vegans and meat-lovers alike.
Ingredients
Firm tofu
350 g, drained, cut into 1cm thick slices (see tip)
Soy sauce
2 tbs
Smooth or crunchy peanut butter
1½ tbs
Brown sugar
1 tbs
Crushed garlic
1 tsp
Crushed ginger
1 tsp
Rice wine vinegar
1 tsp
Sambal oelek
1 tsp, (chilli paste)
Red capsicum
1 medium, thinly sliced
Sugar snap peas
100 g, trimmed
Green cabbage
2 cup(s), (170g)
Carrot(s)
1 medium, cut into matchsticks
Green shallot(s)
6 individual, thinly sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
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.
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