Tofu Satay Stir Fry

Ingredients

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

1. 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.

2. Put a little coconut oil in your wok and heat gently until melted.

3. Add the tofu to the wok and stir-fry until the tofu is slightly golden.

4. 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.

5. Add the sauce and stir-fry for another 2-3 minutes. Add more water at this stage if you need to.

6. Add the noodles (or spiralised courgette) to your wok and mix all the ingredients well.

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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.