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
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.
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.