Peanut Butter Stir Fry

  • Currently 4/5
SOURCE: Kitchen Classics Gourmet Vegetarian
1 bell pepper
250 g extra firm tofu
1 onion
4 1/2 oz broccoli
2 garlic cloves
1 tsp ginger
1/3 cup ketjap manis*
1/3 cup natural creamy peanut butter
2 tbsp olive oil
1/2 package soba noodles**
1. Chop vegetables.
2. Cut tofu into 1.5cm squares and combine with the garlic, ginger and half the ketjap manis. Put the peanut butter, 1/2 cup water and remaining ketjap manis in another bowl and mix.
3. Heat a wok over high heat, add the oil and swirl to coat the base and sides. Drain the tofu and reserve the marinade. Cook the tofu in two batches in the hot oil until well browned. Remove from wok.
4. Cook the noodles according to package directions.
5. Add the vegetables to the wok and stir fry until just tender. Add the tofu, reserved marinade and noodles to the wok. Add the peanut butter mixture and toss until heated through.
* Ketjap manis is an Indonesian soy sauce, found in the ethnic aisle of most larger supermarkets and at virtually all Asian grocers. If you can't find it, you can sweeten regular (low sodium) soy sauce with a bit of sugar.

** I use spelt soba noodles because I like to avoid traditional wheat where I can. Really though, any type of noodle will work in this dish (in a pinch I have made it with a random pack of spaghetti noodles).

Yields 4 servings.
Cuisine   AsianDish   Main Dish
Cooking Method   Stir FryMain Ingredient   Tofu/Soy
Style   One Dish MealsPrep Time   15 to 30 minutes
Cooking Time   less than 15 minutes 
Features   Dairy-Free, Vegan, Vegetarian

Vegan Love

Member since Jul 2008

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