Tofu stir fry
Rinse the tofu then pat it dry with a clean tea towel. Cut the tofu into 1cm thick squares.
Place tofu squares in a bowl with the cornflour and salt.
Toss until the tofu is well coated.
Heat a frypan on medium adding a little oil or water. Fry the tofu until it’s golden brown on both sides. Remove the tofu from the an and set it aside.
Next, add a little water to your frypan and sauté the mushrooms and capsicum until softened.
Add the broccoli and cabbage next, then cover the frypan to let the veggies steam for 5 minutes.
Add the sauce ingredients to a bowl and whisk together.
Pour the sauce over the vegetables, adding back crispy tofu. Stir well and leave to simmer on low heat.
Cook the rice noodles, drain and portion out onto 4 dinner plates.
Spoon over the stir-fried tofu and veggies. Garnish with roasted peanuts, and enjoy!
1/2 block tofu (150g)
1/4 cup cornflour
A generous pinch of salt
2 cups mushrooms (sliced)
2 capsicums (sliced)
2 broccoli heads (chopped)
1/2 red cabbage (chopped)
1 packet rice noodles
A handful of roasted peanuts (to garnish)
For the sauce:
1/2 cup peanut butter
1 cup boiling water
1/4 soy sauce
1/4 white vinegar
2 tbsp date paste
1 tbsp turmeric
1 tbsp minced ginger