- Fresh & Cool
- Mains
- Vegan
- Prep 20 min
- Cook 20 min
- Serves 4
The trick is to press the tofu well and coat it in cornflour, so it turns properly crisp. Everything else is done in one hot pan in a few minutes.
Ingredients
For the tofu
- 400 g firm tofu, pressed and cut in cubes
- 3 tbsp cornflour
- 4 tbsp neutral oil
For the stir-fry
- 1 red pepper, sliced
- 1 large carrot, cut in thin sticks
- 200 g broccoli florets
- 150 g sugar snap peas
- 3 spring onions, sliced
- 2 garlic cloves, chopped
- 1 tbsp grated fresh ginger
For the peanut sauce
- 3 tbsp smooth peanut butter
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- Juice of 1 lime
- 100 ml warm water
To serve
- 300 g jasmine rice
- Chopped peanuts and coriander
Method
- Cook the rice according to the packet instructions.
- Toss the pressed tofu with the cornflour and a pinch of salt until evenly coated.
- Heat half the oil in a large non-stick pan and fry the tofu for 8 to 10 minutes, turning, until golden and crisp on all sides. Take it out.
- Whisk the peanut butter, soy sauce, maple syrup, lime juice and warm water until smooth.
- Heat the remaining oil in the pan or a wok over high heat. Stir-fry the carrot and broccoli for 3 minutes, then add the pepper and snap peas for 2 minutes more.
- Add the garlic, ginger and spring onions and stir for 30 seconds. Pour in the sauce and let it bubble for 1 minute.
- Return the tofu, toss gently, and serve over the rice with peanuts and coriander.
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