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RECIPES
CRISPY TOFU AND VEGETABLE
PEANUT STIR-FRY
Serves 6
INGREDIENTS
300g firm tofu
2 tablespoons vegetable oil
1 large onion, sliced
1 large red capsicum, seeded and sliced
2 carrots, thinly sliced on the diagonal
150g green beans, trimmed
2 bunches broccolini, trimmed and cut into 5cm
lengths
Green onions and chopped coriander to serve
Peanut sauce
½ cup crunchy peanut butter
½ cup water
2 cloves garlic, crushed
2cm piece ginger, finely grated
3 tablespoons soy sauce
2 tablespoons kejap manis
1 tablespoon lime juice
METHOD
1. Drain tofu and pat dry with paper towel
to remove excess liquid. Dice into 3cm
squares. Set aside.
2. To make the peanut sauce; combine the
peanut butter, water, garlic and ginger
in a small saucepan and heat gently
over medium heat until smooth and hot.
Add soy and kecjap manis and stir until
combined. You may need to add more
water if sauce is too thick. Remove and
set aside.
3. Heat oil in the frypan on setting 14.
Cook tofu for 2-3 minutes until golden.
Remove and drain on paper towel.
4. Add onion and cook 1-2 minutes to
soften slightly. Add capsicum and carrot
and continue cooking for a further
3 minutes.
5. Stir though beans & broccolini and stir-
fry until heated through. Add tofu and
cook an extra 2-3 minutes.
6. Pour over peanut sauce and toss to coat
in sauce. Squeeze over lime juice and
serve immediately topped with chopped
green onion and coriander.