Tofu Peanut Butter Stir Fry

Prep Time 20 min

Cuisine Savoury

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!


Serves 4

  • 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
  • 2 tbsp sesame oil
  • 3 tbsp soy sauce
  • 1 tbsp maple syrup

  • 1 tbsp freshly grated root ginger (or 1 tsp ground ginger)

  • 2 tbsp ManiLife Organic Smooth Peanut Butter



Deep Roast™ Crunchy Peanut Butter - Tub

Deep Roast

Original Roast Crunchy Peanut Butter - Tub

Original Roast

Deep Roast™ Smooth Peanut Butter - Tub

Deep Roast