Tofu Peanut Butter Stir Fry
Prep Time 20 min
Use Within 2 days
Whisk all sauce ingredients together until smooth (or you can run it through the food processor, or shake it up in a jar).
Cook noodles a few minutes LESS than package instructions. If your noodles seem very sticky, rinse them in cold water. Toss noodles with about half of the sesame sauce.
Divide noodles, edamame, cucumber, and chicken into containers. Drizzle with a little extra sauce and sprinkle with sesame seeds. Voila! Store in the fridge for 3-4 days. Eat hot or cold. Take a shot for the ‘gram cause this is your moment.
Serve the stir-fry with peanuts to garnish. Enjoy!
- 180g tofu, drained
- 1 tbsp sesame oil
- 1 garlic cloves, crushed
- thumb-sized piece of ginger, grated
- 1 small red chilli, finely sliced
- 300g pack straight-to-wok medium noodles
- 1/2 courgette, chopped
- Edamame beans
- pinch salt
- 1 tsp sesame seeds, to garnish
- 1 tbsp chopped peanuts, to garnish
- FOR THE SAUCE
- 2 tbsp sesame oil
- 3 tbsp soy sauce
1 tbsp maple syrup
2 tbsp ManiLife Organic Smooth Peanut Butter