Satay Stir Fry — a plant-based British recipe by BOSH!
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Satay Stir Fry

This satay stir fry is one of those recipes we keep coming back to again and again. There's something about that combo of sticky, nutty peanut sauce clinging to crispy roasted tofu that just hits every time. We love making this when we want something that feels a bit special but is still totally achievable on a weeknight. The marinade does most of the heavy lifting, so trust the process and give the tofu as long as you can in the fridge. Honestly, once you've had it you'll want it on repeat.

Cook: 60 min
Serves 2

Before You Start

  • Preheat oven to 200°C
  • Large baking tray lined with parchment
  • Mixing bowl
  • Large pan
  • Press tofu & marinate in fridge for at least 30 minutes (or up to 4 hours)

Ingredients

  • 1 tbsp toasted sesame oil
  • 2 tbsp tamari
  • 2 tbsp brown rice vinegar
  • 1 tbsp brown sugar
  • 1 tbsp brown rice vinegar
  • 400g firm tofu - dried and pressed
  • Pinch of salt
  • Pinch of salt
  • 1 tbsp brown rice miso paste
  • 100g soba noodles
  • 50g salted peanuts
  • 1 handful of mangetout
  • 2 red bell peppers
  • olive oil
  • 1 lime
  • 2 tbsp boiling water
  • 2 tbsp creamy tahini
  • 2 tbsp peanut butter
  • 1 tbsp maple syrup
  • 1 lime
  • 1 tbsp sesame seeds
  • 1 handful of fresh coriander
  • 1 handful of salted peanuts

Method

1

Marinade the tofu

  • Cut the pressed tofu into small bite size chunks
  • In a mixing bowl, mix together the sesame oil, tamari, miso paste, rice vinegar, brown sugar and a good pinch of salt
  • Add in the tofu chunks and mix well until all of the tofu chunks are coated
  • Cover and leave in the fridge for at least 30 minutes (the longer the better though, so we like to do it early and leave it for 4 hours)
2

Preheat the oven and roast the tofu

  • Once the tofu has been marinating for a good amount of time, place the tofu chunks onto a large baking tray and roast for 25-30 minutes until crispy and golden
3

Start the stir fry

  • Slice the red peppers into thin strips
  • Place a large pan over a medium heat and add a drizzle of olive (or sesame) oil
  • Once warm, add the red pepper strips and a pinch of salt
  • Mix well and cook for 5-10 minutes until soft
  • Once soft, add the mangetout and cook for 5-10 minutes until soft with a slight bite
4

Once the vegetables are cooked, add the noodles

  • Add the noodles into the pan with the vegetables and mix well
  • Pour in the satay sauce and mix well, then add the tofu chunks (saving some for the top) and peanuts - you may want to mix through another dash of boiling water if the sauce is too thick
5

Time to serve

  • Spoon the stir fry noodles into serving bowls, top with tofu chunks, a sprinkle of sesame seeds, some coriander, roasted peanuts and a lime wedge on the side

Tips & Variations

  • Press your tofu properly: We can't stress this enough. The drier the tofu before it goes in the marinade, the more flavour it'll soak up and the crispier it'll get in the oven. Wrap it in a clean tea towel and pop something heavy on top for at least 15 minutes.
  • Give the marinade time: We know it says 30 minutes minimum but if you can marinate the tofu in the morning and leave it all day, you'll be absolutely blown away by the difference. Ian does this every single time now.
  • Peanut butter matters: Use a natural, no-added-sugar peanut butter for the satay sauce. It makes it richer and less cloying. Henry swears by it and honestly he's right on this one.

Why This Works

The trick here is the double hit on the tofu, marinating it first and then roasting it, which gives you those gorgeous caramelised edges before it even goes near the wok. What really makes this sing is the miso in the marinade. It adds this deep, savoury backbone that takes the satay sauce to a completely different level. We've made a lot of stir fries and this one genuinely stands out.