Vegan tofu and peanut stir-fry

Vegan tofu and peanut stir-fry with fresh broccoli and a little soy sauce. A light Asian lunch that provides protein and is packed with flavour.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 340 kcal per serving
• Protein: 24 g
• Fat: 20 g
• Carbs: 14 g

Ingredients

• 200g tofu
• 250g broccoli
• 1 onion
• 2 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice

Method

You’ll need: frying pan · wok · chopping board · knife · wooden spoon · spatula

1. Gently press the water out of the tofu and cut it into bite-sized cubes.
2. Cut the broccoli into small florets and slice the onion into thin strips.
3. Fry the tofu in a hot non-stick frying pan or wok without oil over a high heat until it takes on colour.
4. Add the vegetables and cook them for 5 minutes. Meanwhile, stir together the peanut butter, soy sauce and lime juice.
5. Pour the sauce over the tofu and toss everything quickly until it's all coated.

Good to know

Tofu never has to be boring. In this thick, Asian-inspired peanut sauce it caramelises slightly and soaks up all the flavours.

Swaps

Lime juice → rice vinegar (if you don't have fresh limes in the house, a small splash of mild rice vinegar gives the acidity you need).

Cooking tips

Add a spoonful of hot water to the peanut sauce if it's too thick to stir in the small bowl at first.

Storage

The dish is easy to make ahead and also tastes good reheated the next day, or cold as a peanut tofu salad.

Allergens

Contains soya and peanuts. Gluten-free only if you make sure to use wheat-free tamari.

Dairy-free recipes