Crispy bang bang tofu with peanut and chilli stir-fry

21 January 2019

A quick and crunchy stir-fry with crispy tofu and a chilli peanut sauce extracted from Matt Pritchard's Dirty Vegan.

Preparation time

15 minutes

Cooking time

10-15 minutes

Serves

2



Ingredients

  • 120g udon noodles
  • 3 tablespoons cornflour
  • Pinch of salt
  • 200g firm tofu, cut into 1cm dice
  • 2 tablespoons vegetable oil
  • 2cm piece of fresh root ginger, finely grated
  • 1 garlic clove, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • Kernels from 1 small sweetcorn cob (or a handful of canned kernels)
  • 1 carrot, cut into fine ribbons with a vegetable peeler
  • 1 courgette, cut into fine ribbons with a vegetable peeler
  • 100g mange tout or green beans, thinly sliced
  • Small handful of coriander, chopped
  • ½ lime, cut into wedges, to garnish

For the peanut sauce

  • 2 tablespoons peanut butter
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • Juice of ½ lime

Method

I love this speedy stir-fry. It’s packed with colour and loads of beautiful veg. The cornflour gives the tofu a nice crispiness. You can do it without it, it’ll just take longer to colour.

Cook the noodles in a saucepan of boiling water according to the packet instructions. Cool immediately in cold running water and drain well.

To make the sauce, whisk together the ingredients in a small bowl. Add a dash of hot water if it seems too thick. Set aside.

Put the cornflour and salt into a shallow bowl and mix together. Add the tofu dice and give them a couple of turns to coat them in the seasoned flour. Remove and shake away excess flour.

Heat the oil in a wok or large frying pan. Add the coated tofu dice and stir-fry over a high heat for 3–4 minutes, until the cubes are coloured well on all sides. Remove the cubes from the wok and set aside.

Return the wok to the heat, add the ginger, garlic, chilli and sweetcorn. Stir-fry for 1 minute then add the carrot, courgette and mange tout and stir-fry for another 2 minutes. Take the wok off the heat.

Add the tofu, noodles, peanut sauce and coriander to the wok and toss everything together to warm through. Serve with lime wedges for squeezing.

Dirty Vegan

Dirty Vegan by Matt Pritchard is published by Mitchell Beazley, £20. Photography by Jamie Orlando Smith and Chris Terry. Dirty Vegan is on BBC One Wales and available on BBC iPlayer in January 2019.

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