Vegan Satay Stir Fry Bosh TV

Satay Stir Fry

  • Super simple
  • 1:00 h
  • 19 ingredients

You don't have to be a whizz in the kitchen to whip up this delicious satay stir fry! It's super quick to make and is packed with protein and delicious peanut-ty umami flavour. Plus, it's the perfect recipe to use up any leftover veg in the fridge. You'd be nuts not to try this!

Serves: 2

Ingredients

For the tofu

  • 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

For the stir fry

  • 100g soba noodles
  • 50g salted peanuts
  • 1 handful of mangetout
  • 2 red bell peppers
  • olive oil
  • 1 lime

For the satay sauce

  • 2 tbsp boiling water
  • 2 tbsp creamy tahini
  • 2 tbsp peanut butter
  • 1 tbsp maple syrup
  • 1 lime

To serve

  • 1 tbsp sesame seeds
  • 1 handful of fresh coriander
  • 1 handful of salted peanuts

Before you start

Preheat oven to 190℃, fan setting | Mixing bowl | Small mixing bowl | Frying pan | Saucepan

Step 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)

Ingredients

  • 1 tbsp toasted sesame oil
  • 2 tbsp tamari
  • 2 tbsp brown rice vinegar
  • 1 tbsp brown sugar
  • 400g firm tofu - dried and pressed
  • Pinch of salt
  • olive oil
  • Pinch of salt
  • 1 tbsp brown rice miso paste

Step 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

Ingredients

  • 1 lime

Step 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

Ingredients

  • 1 handful of mangetout
  • 2 red bell peppers
  • 1 lime

Step 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

Ingredients

  • 2 tbsp boiling water
  • 2 tbsp creamy tahini
  • 2 tbsp peanut butter
  • 1 tbsp brown rice vinegar
  • 1 tbsp maple syrup
  • 100g soba noodles
  • 1 handful of fresh coriander

Step 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

Ingredients

  • 1 tbsp sesame seeds
  • 50g salted peanuts
  • 1 handful of salted peanuts