Spicy Peanut Stir Fry With Baked Tofu | Vegan


 This is a paid collaboration with Banhoek Chilli Oil.

I always look forward to evening meals the most as I feel like you can just throw anything together and experiment with flavours. I'm pretty sure this is why stir frys are my favourite as you can just gather up all the vegetables in your fridge and throw them all into a pan with your favourite spices.

So today I bring you my favourite one of them all, my spicy peanut stir fry with baked tofu. This is honestly perfect for those days where you want something comforting but healthy!

The great thing about this recipe is that you can use pretty much any vegetables, but this recipe shows my favourites!


Serves: 2    Prep Time: 10 mins  Cook Time: 25 mins

You will need:

- 280g of pressed tofu
- 1 small onion
- 1 red bell pepper
- 6 long stem broccoli
- 5 baby corns
- 6 shiitake mushrooms
- 1 small pak choi
- 8 sugar snap peas
- 8 green beans
- 112g wholewheat noodles
- garlic salt
- ground black pepper

For the sauce:
- 2 tbsp Banhoek Chilli Oil 
- 2 tbsp soy sauce
- 3 cloves of garlic
- 1 tbsp smooth peanut butter
- 1 tbsp maple syrup

Method -

1. Preheat the oven to 180C and line a baking tray with parchment paper.

2. Once you've pressed your tofu (or are already using pressed tofu) slice it up into small chunks and place them on the baking paper, making sure they aren't touching. Sprinkle as much garlic salt and ground pepper on the tofu as desired and place in the oven for 15 minutes.

3. While the tofu is cooking, dice the onion, slice the red bell pepper into thin slices, rip apart the pak choi and cut each segment through the middle so they are in thiner slices and cut the shiitake mushrooms into small chunks.

4. Fill a medium sized saucepan with boiling water and place in the wholewheat noodles. Follow the packet instructions for accurate cooking times.

5. In a large wok, heat up 1 tbsp olive oil (or if you want an even spicer kick, use Banhoek Chilli Oil) and throw in the diced onion, long stem broccoli, green beans and sugarsnap peas. Allow these to cook for 4 minutes before adding in the red bell pepper slices and baby corn. Mix them around and cook for an extra two minutes before finally adding the pak choi and shiitake mushrooms.

6. Start making the spicy peanut sauce by mixing together the Banhoek chilli oil, soy sauce, maple syrup, garlic and smooth peanut butter. Stir the sauce well so that eveything is well combined.

7. Drizzle the sauce on top of all of the vegetables and stir everything together so that the vegetables are well coated.

8. Remove the tofu from the oven and place them in the stir fry with the vegetables. Mix everything together.

9. Once the noodles are cooked, drain them and finally throw them into the stir fry with everything else. If you feel like the stir fry needs some extra flavour, add in some of your favourite spices as desired or add some chilli flakes!

10. To finish off the stir fry, roughly cut up some cashew nuts and mix them in for some extra flavour and crunch (it's definitely worth it). Once the stir fry has been dished up into two separate bowls, I love adding sriracha for extra spice and a sprinkle of sesame seeds, however this is entirely optional.

Banhoek Chill Oil can be found on Amazon or The Food Market.

What's your favourite comfort meal?

Love Always,
Shannon x

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