Ingredients (serves 2)
For the sauce: 

1 tblsp peanut butter 
1 lime – zest and juice 
2 garlic cloves, chopped 
1 inch root ginger, grated 
Dash of tamari or soy sauce 
1 tblsp natural yoghurt 
1 red chilli, chopped

For the stir-fry:

1 tsp coconut oil 
400g firm tofu 
Wholemeal or buckwheat noodles (or spiralised courgette)
1 red, organ or green pepper, chopped 
1/2 head of broccoli cut into florets 
1 carrot, sliced into strips
1/2 leek, sliced 

Method 

Blitz the sauce ingredients in your blender or food processor, adding a little water to thin the sauce to your preferred consistency. You can add more water at the cooking stage if necessary. 
Put a little coconut oil in your wok and heat gently until melted. 
Add the tofu to the wok and stir-fry until the tofu is slightly golden. 
Meanwhile cook your noodles according to the pack instructions. 
Add the vegetables to your wok and keep on stir-frying. you want them nice and crunchy, so just a few minutes will do. 
Add the sauce and stir-fry for another 2-3 minutes. Add more water at this stage if you need to. 
Add the noodles (or spiralised courgette) to your wok and mix all the ingredients well. 

Vital Tip:

Adding liquid to stir-fries reduces the cooking temperature and maintains the nutritional value of your grub. 

Recipe from The Vital Nutrition Cookbook: Recipes for Energy and Vitality.