Noodle and Tofu Stir-Fry with Peanut Butter
Level up your weeknight dinners with this noodle and tofu stir-fry with peanut butter, where creamy peanut butter meets hearty tofu and crunchy vegetables for a flavourful, easy-to-make meal.
In the collections
The ingredients
- 1 tsp oil
- ½ yellow onion, finely chopped
- 1 tsp chopped garlic
- 1 red bell pepper, cut into strips
- 1 zucchini, chopped
- 1 broccoli, head; chopped
- 1 extra-firm tofu, 454 g block; cubed
Peanut sauce
- ¾ cup natural creamy peanut butter
- ½ cup water
- 4 tbsp reduced-sodium soy sauce
- ½ lemon, juice
- 2 tbsp sriracha, 2 to 3
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp ground ginger, or fresh
- 1 tsp dried parsley, or fresh
- ½ tsp ground black pepper
- 1 soy noodles, 200 g; package; cooked
Toppings
- 2 green onions, chopped
- Toasted sesame seeds
The method
- In a large skillet, heat the oil, then add the onion and garlic. Cook for 2 minutes.
- Add the vegetables and tofu. Cook for about 5 to 10 minutes.
- In a jar, mix all the peanut sauce ingredients until smooth. Pour over the vegetables and stir. Cook for another 5 minutes.
- Add the soy noodles and a bit of water. Mix everything together.
- Top with green onions and sesame seeds.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 500Calories
- 27 gFat
- 26 gCarbs
- 13 gFibre
- 39 gProtein
Extra-firm tofu is an excellent source of plant-based protein, containing all nine essential amino acids, making it ideal for vegetarians and vegans.
Tofu contains isoflavones, plant compounds with antioxidant properties that may support hormonal balance.
Tofu is high in protein and low in calories, which can help with weight management by providing a satisfying source of protein without excess calories.
