Satay Tofu & Veg Noodle Stir Fry

 Ingredients:

• 400g extra firm tofu, cubed
• 1 medium brown onion, diced or thinly sliced
• 500g frozen oriental stir fry mix (birds eye) 
• 180g soba noodles
• Salt & pepper, to taste
• Extra virgin olive oil spray, to cook in 

 

Satay Sauce: 

• 1 tsp sesame oil
• 3 garlic cloves, crushed
• 2 tsp finely grated ginger
• 1 long red chilli, deseeded and finely chopped
• 1 1/2 tbsp lime juice
• 1 ½ tbsp salt reduced soy sauce
• 1/2 tbsp honey
• 3 tbsp natural peanut butter
• 2 tbsp hot water (add more to stretch the sauce)

 

Procedure

1) To prepare the tofu, squeeze out any excess moisture from the tofu block using a clean tea towel. Cut the tofu into cubes and place in a bowl.

2) To make the satay sauce, combine the crushed garlic, finely grated ginger, finely chopped chilli, lime juice, salt reduced soy sauce, honey, peanut butter and hot water in a small bowl. Mix well to combine all ingredients and drizzle 1/4 of this sauce over the tofu. Marinate in fridge for at least 30 mins. 

3) Spray extra virgin olive oil in a large non-stick frypan over a medium heat, enough to cover the whole pan. Fry off the onion on low-medium heat until lightly brown. 

4) Add the prepared tofu and cook, turning occasionally, until lightly golden all over. Once cooked, remove from the pan and set aside until needed.

5) In the same pan heat the sesame oil in the same non-stick frypan over a medium heat. Add the frozen vegetable mix. Cook until softened.

6) Meanwhile, cook the soba noodles in a large saucepan of boiling water according to packet instructions. Once cooked, drain and rinse well with cold water and drain again.

7) Add the cooked tofu, drained soba noodles and the rest of the sauce to the vegetables in the pan and mix well to combine.

8) To serve, divide the tofu, vegetable and noodle stir fry among four bowls/containers. Enjoy!

TIPS

Could add any fresh or frozen veggies into this recipe you enjoy! Aim for at least 3-4 different colours!

PREP TIME

Prep | 15 mins

Cook | 20 mins

Serves | 4

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