Super Quick Peanut Satay Stir-Fry
26 August 2020
This peanut satay stir-fry is the meal we make when we want something delicious but cannot be bothered to spend ages in the kitchen. Twenty minutes, one pan, and a sauce so good you will want to drink it straight. It works with whatever vegetables you have in the fridge.
Ingredients
Serves 2
- 200g firm tofu, pressed and cubed (or use pre-baked tofu)
- 1 red pepper, sliced
- 1 courgette, sliced into half-moons
- Handful of tenderstem broccoli or mangetout
- 1 tablespoon vegetable oil
- Cooked rice or noodles to serve
For the satay sauce:
- 3 tablespoons peanut butter (smooth or crunchy)
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or sweet chilli sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon maple syrup
- 3-4 tablespoons warm water (to thin)
Method
- Mix all the satay sauce ingredients together in a bowl until smooth. Add more water if needed to reach a pourable consistency.
- Heat the oil in a wok or large pan over high heat. Add the tofu and fry for 4-5 minutes until golden on all sides. Remove and set aside.
- In the same pan, stir-fry the vegetables for 3-4 minutes until tender-crisp.
- Return the tofu to the pan. Pour over the satay sauce. Toss everything together for 1-2 minutes until heated through and coated.
- Serve immediately over rice or noodles. Garnish with chopped peanuts, sesame seeds, and fresh coriander.
Variations
- Nut-free: Replace peanut butter with tahini for an equally creamy sauce.
- Add protein: Throw in edamame or chickpeas alongside the tofu.
- Make it spicier: Add a teaspoon of chilli paste or fresh chilli to the sauce.
For more quick vegan meals, try our peanut butter udon noodles or our sweet and sour crispy tofu.