Spicy Peanut Tofu Stir-Fry with Broccoli and Red Pepper
Tofu and broccoli stir-fry coated with cornflour, then glazed with peanut butter, soy sauce, vinegar, sesame oil, and chilli.
- 300 g firm tofu
- 1 medium head broccoli
- 1 medium red pepper
- 2 stalks spring onions
- 2 cloves garlic
- 2 cm piece ginger
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp chilli flakes
- 3 tbsp vegetable oil
- 1 tbsp cornflour
- 150 g noodles
- 50 ml water
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Press the tofu to remove excess water, then cut into 2cm cubes. Toss the tofu cubes with 1 tbsp vegetable oil, cornflour, salt, and pepper. Spread on a baking tray and bake at 200°C (180°C fan/Gas Mark 6) for 20-25 minutes until golden and crispy.
- Step 2
While the tofu bakes, prepare the sauce. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, chilli flakes, and 50ml water until smooth.
- Step 3
Cut the broccoli into florets. Slice the red pepper thinly. Slice the spring onions diagonally. Finely chop the garlic and ginger.
- Step 4
Cook the noodles according to packet instructions. Drain.
- Step 5
Heat 2 tbsp vegetable oil in a large wok or frying pan over high heat.
- Step 6
Add the broccoli and red pepper and stir-fry for 3-4 minutes until tender-crisp.
- Step 7
Add the garlic and ginger and stir-fry for another minute until fragrant.
- Step 8
Add the cooked tofu to the wok. Pour over the peanut sauce and stir well to coat everything.
- Step 9
Cook for 1-2 minutes until the sauce has thickened and is bubbling.
- Step 10
Add the drained noodles and spring onions to the wok and toss everything together to combine.
- Step 11
Serve immediately.
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