Satay Stir Fry

Super simple
Super simple
Super simple
Super simple
1:00 h

You don't have to be a whizz in the kitchen to whip up this delicious satay stir fry! It's super quick to make and is packed with protein and delicious peanut-ty umami flavour. Plus, it's the perfect recipe to use up any leftover veg in the fridge. You'd be nuts not to try this!

Start cooking ➞
Celery | Crustaceans




For the tofu

<item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>2 tbsp tamari<item-todo-done><item-todo-done>2 tbsp brown rice vinegar<item-todo-done><item-todo-done>1 tbsp brown sugar<item-todo-done><item-todo-done>1 tbsp brown rice vinegar<item-todo-done><item-todo-done>400g firm tofu - dried and pressed<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done>1 tbsp brown rice miso paste<item-todo-done>

For the stir fry

<item-todo-done>100g soba noodles<item-todo-done><item-todo-done>50g salted peanuts<item-todo-done><item-todo-done>1 handful of mangetout<item-todo-done><item-todo-done>2 red bell peppers<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done>1 lime<item-todo-done>

For the satay sauce

<item-todo-done>2 tbsp boiling water<item-todo-done><item-todo-done>2 tbsp creamy tahini<item-todo-done><item-todo-done>2 tbsp peanut butter<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>1 lime<item-todo-done>

To serve

<item-todo-done>1 tbsp sesame seeds<item-todo-done><item-todo-done>1 handful of fresh coriander<item-todo-done><item-todo-done>1 handful of salted peanuts<item-todo-done>

Before you start

Preheat oven to 190℃, fan setting | Mixing bowl | Small mixing bowl | Frying pan | Saucepan

Marinade the tofu

  • Cut the pressed tofu into small bite size chunks
  • In a mixing bowl, mix together the sesame oil, tamari, miso paste, rice vinegar, brown sugar and a good pinch of salt
  • Add in the tofu chunks and mix well until all of the tofu chunks are coated
  • Cover and leave in the fridge for at least 30 minutes (the longer the better though, so we like to do it early and leave it for 4 hours)

Preheat the oven and roast the tofu

  • Once the tofu has been marinating for a good amount of time, place the tofu chunks onto a large baking tray and roast for 25-30 minutes until crispy and golden

Start the stir fry

  • Slice the red peppers into thin strips
  • Place a large pan over a medium heat and add a drizzle of olive (or sesame) oil
  • Once warm, add the red pepper strips and a pinch of salt
  • Mix well and cook for 5-10 minutes until soft
  • Once soft, add the mangetout and cook for 5-10 minutes until soft with a slight bite

Once the vegetables are cooked, add the noodles

  • Add the noodles into the pan with the vegetables and mix well
  • Pour in the satay sauce and mix well, then add the tofu chunks (saving some for the top) and peanuts - you may want to mix through another dash of boiling water if the sauce is too thick

Time to serve

  • Spoon the stir fry noodles into serving bowls, top with tofu chunks, a sprinkle of sesame seeds, some coriander, roasted peanuts and a lime wedge on the side
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