Tofu Peanut Stir-fry

Name: Tofu Peanut Stir-fry with pak choi and carrots
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 280 grams Tofu; 300 grams Udon Noodles; 1 sachet(s) Peanut Butter; 1 unit(s) Lime; 2 sachet(s) Soy Sauce; 1 unit(s) Carrot; 1 unit(s) Pak Choi; 2 unit(s) Garlic; to taste Water; to taste Oil; to taste Salt; to taste Pepper; unit(s) Egg (Optional)

with pak choi and carrots

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This tofu peanut dish features crispy tofu and an optional egg, meaning it's packed with protein. The tender veg provides added vitamins and minerals for a healthy, quick and satisfying stir-fry.

Tags:

Calorie Smart

•Egg(s) not included

•Quick

•Veggie

Allergens:

Soya

•Wheat

•Peanut

The quantities provided above are averages only.

Total Time20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

280 grams

Tofu

(Contains Soya)

300 grams

Udon Noodles

(Contains Wheat)

1 sachet(s)

Peanut Butter

(Contains Peanut)

1 unit(s)

Lime

2 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

1 unit(s)

Carrot

1 unit(s)

Pak Choi

2 unit(s)

Garlic

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

unit(s)

Egg (Optional)

Nutrition Values

Energy (kJ)2297 kJ

Energy (kcal)549 kcal

Fat18.6 g

of which saturates2.6 g

Carbohydrate63.8 g

of which sugars8 g

Dietary Fiber0 g

Protein32.6 g

Cholesterol0 mg

Salt4.06 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

Cooking Steps

Place a large pan over high heat with a drizzle of oil.
Drain the tofu then cut into 2cm cubes and pat dry with kitchen paper.
Once the pan is hot, fry the tofu until slightly crispy, 7-10 mins. Shift frequently to ensure it doesn't burn.
Season well with salt and pepper. Once cooked, remove from the pan and set aside.

Meanwhile, halve the lime.
Peel and grate the garlic (or use a garlic press).
Trim and grate the carrot (no need to peel).
Trim the pak choi then thinly slice widthways.

Return the (now empty) pan to high heat with a drizzle of oil.
When hot, fry the garlic, pak choi and carrot until tender, 3-5 mins.
Meanwhile, to a medium bowl, add the soy sauce, peanut butter, the juice from half the lime and 50ml water (double for 4p).
Mix vigorously until everything is well combined.

Beat one egg (double for 4p) in a bowl.
Shift the veg to one side of the pan.
Pour the egg into the empty side of the pan and gently mix with a spatula to create a scrambled texture.
Stir-fry everything together until combined, 2-3 mins.

Add the sauce to the veg and mix together. Loosen the sauce with a splash of water if necessary.
Gently separate the noodles with your hands, then toss through the sauce until fully coated.
Cook until warmed through, 1-2 mins.
Add the tofu and season to taste with salt and pepper.