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Spicy Satay Stir Fry

Spicy Satay Stir Fry
Spicy Satay Stir Fry

Make this super tasty, super simple satay stir fry your go-to midweek dinner weapon! You could marinade the tofu the night before or in the morning before work to maximise those umami-rich flavours, and have half your dinner prep done before you even get home. We've also gone for a mix of creamy tahini and peanut butter in the sauce to really pump up those nutty flavours.

Serves 2.


Before you start

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


For the tofu

  • 1x 400g block of firm tofu, dried and pressed
  • 1 tbsp toasted sesame oil
  • 2 tbsp tamari
  • 1 tbsp brown rice miso paste
  • 2 tbsp brown rice vinegar
  • 1 tbsp brown sugar
  • Salt

For the stir fry

  • 100g soba or glass noodles
  • 50g salted roasted peanuts
  • 2 red bell peppers
  • Handful mangetout
  • Olive oil (or toasted sesame oil)

For the satay sauce

  • 2 tbsp boiling water
  • 2 tbsp creamy tahini
  • 2 tbsp peanut butter
  • 1 tbsp brown rice vinegar
  • 1 tbsp maple syrup
  • 1 lime
  • Pinch of salt

To serve

  • 1 tbsp sesame seeds
  • 1 lime
  • Handful of coriander
  • Handful of salted roasted peanuts


  1. 1.

    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)

  2. 2.

    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

  3. 3.

    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 mange tout and cook for 5-10 minutes until soft with a slight bite

  4. 4.

    While the stir fry cooks, cook the noodles and make the sauce | Cook the noodles according to the instructions on the packet - once cooked, drain | In a small bowl, mix together the satay sauce ingredients (boiling water, creamy tahini, peanut butter, brown rice vinegar, maple syrup, the juice of 1 lime and a pinch of salt) until smooth

  5. 5.

    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, before adding 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

  6. 6.

    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