Healthy, satisfying, and ready in about 20 minutes: meet your new favourite mid-week winner.
The fabulous thing about this recipe is that it leaves you with extra peanut sauce for dipping cruditiés, or to use as a salad dressing later in the week. What's not to love?
You can also add whatever greens you like to this stir fry, and simply serve with sticky rice. Perfect.
For the tofu
280g extra-firm tofu
¼ cup cornflour
1 tsp salt
A grinding of black pepper
Thumb-sized piece of ginger, grated
3 cloves garlic, grated
3-4 tbsp light oil – I use groundnut
4 spring onions, cut into 1-inch lengths
For the peanut sauce
3 tbsp smooth peanut butter
1 tbsp tamari soy
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp sweet chilli sauce
1 tbsp grated ginger
For the greens
2-3 cups of greens of your choice, such as green beans, broccoli, kale, and sugar snap peas
1 tsp light oil, such as groundnut
1 tbsp dark sesame oil
1 tbsp sesame seeds
1 tsp tamari
Extra sesame seeds or crushed roasted peanuts
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