Peanut tofu stir-fry

Peanut tofu stir-fry

  • serves 4
  • Easy

Try this tofu stir-fry for a speedy vegetarian recipe. Both healthy and quick this dish makes an easy midweek meal. Crunchy peanuts add the finishing touch.



  • soy sauce 3 tbsp
  • rice vinegar 3 tbsp
  • mirin 1 tbsp
  • ginger thumb-sized piece, peeled and grated
  • firm tofu 1 block, cut into thick strips
  • groundnut oil
  • red chilli 1, seeded and finely sliced
  • stir-fry vegetables 300g pack, with peppers and pak choi
  • egg noodles 2 nests, cooked
  • peanuts 2 tbsp, toasted and roughly chopped


  • Step 1

    Mix 2 tbsp each of soy sauce and rice vinegar, the mirin and half the ginger. Wrap the tofu in a few sheets of kitchen paper and put a heavy chopping board on top for 10 minutes to release some of the liquid.

  • Step 2

    Heat a non-stick pan and dry-fry the tofu on both sides until golden. Press down gently with a spatula as you fry to release more liquid. After frying, transfer to a small pan with the soy mix and simmer for 10 minutes until the tofu is coated and the sauce has reduced.

  • Step 3

    Heat 1 tbsp oil in a wok and fry the remaining ginger and the chilli for 1 minute. Add the vegetables and stir-fry for 1 minute before adding the noodles. Season with 1 tbsp soy sauce and 1 tbsp rice vinegar and cook for another minute. Divide between bowls, add the tofu and scatter with the chopped peanuts to serve.

Nutritional Information

  • Kcals 233
  • Fat 13.5g
  • Carbs 8.5g
  • Fibre 4g
  • Protein 17.3g
  • Salt 1.4g