This plant-based stir fry is ready in under 30 minutes and is packed with umami, Asian-inspired flavours. Crispy tofu and greens and noodles are generously coated in a sweet, salty and spicy, peanutty sauce topped with some crunchy roasted cashews.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Prepare the vegetables (store in a airtight container in the fridge).
- 250g bok choy, 1 bag (sliced then leaves and stems separated)
- 1 head broccoli (cut into small florets)
Prepare the sir fry sauce (store in a glass jar in the fridge).
Ingredients
- ¼ cup tamari
- 2 Tbsp sweet chilli sauce
- 1 Tbsp peanut butter
- 1 red chilli (finely chopped)
- 1 Tbsp sesame seeds
- 2 tsp sesame oil
Method
- Add all of the ingredients to a glass jar and shake well to combine.
Tips
Pressing the tofu allows it to become much crispier, plus helps marinades to be absorbed.
How to press tofu:
- Wrap the block of tofu in a clean tea towel.
- Pop something heavy on top, we like to use a frying pan then add additional heavy items to weigh it down.
- Leave for 15-30 minutes. You can also do this the day before (store it in an airtight container in the fridge).
Shortcuts
Vegetables
- The great thing about a stir-fries is they’re a great way to use up vege. Carrot, cauliflower, cabbage and capsicum all work really well so feel free to use anything you’ve got on hand.
Protein
- Swap out the tofu for sliced beef or chicken.
Other
- Serve with rice instead of noodles.
- Swap out the peanut butter for tahini or almond butter.
Ingredients
- 300g tofu (pressed and torn into small pieces)
- 2 Tbsp cornstarch
- 1 thumb sized piece of ginger (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 head broccoli (cut into small florets)
- 250g bok choy, 1 bag (sliced then leaves and stems separated)
- 230g ribbon egg noodles
- ¼ cup cashews (roasted and roughly chopped)
- Coconut oil
Sauce
- ¼ cup tamari
- 2 Tbsp sweet chilli sauce
- 1 Tbsp peanut butter
- 1 red chilli (finely chopped)
- 1 Tbsp sesame seeds
- 2 tsp sesame oil
Method
- Press the tofu (see tips).
- Prepare the sauce, add all the ingredients to a glass jar and shake well to combine.
- Add the tofu to a large bowl and sprinkle over the corn flour; toss well to coat.
- Heat about a tablespoon of coconut oil in a large pan over a high heat. Once hot add the tofu, ginger and garlic and cook for about 5-7 minutes until golden brown and crispy; remove from the pan and set aside.
- Add a little more coconut oil to the pan and turn down the heat to medium, add the broccoli sliced bok choy stalks and stir-fry for 3-5 minutes until the broccoli is cooked through but still has a nice crunch to it.
- While the greens are cooking, cook the noodles as per the packet instructions.
- Add the tofu back to the pan with the greens and pour over the stir fry sauce, cook for a few minutes before adding the bok choy leaves and noodles. Stir-fry for another couple of minutes, tossing well to ensure everything is coated in the sauce.
- Serve across four bowls and garnish with the chopped cashews.
Variations
Vegetables
- The great thing about a stir-fries is they’re a great way to use up vege. Carrot, cauliflower, cabbage and capsicum all work really well so feel free to use anything you’ve got on hand.
Protein
- Swap out the tofu for sliced beef or chicken.
Other
- Serve with rice instead of noodles.
- Swap out the peanut butter for tahini or almond butter.
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