The quickest dinner I make
This is such a tasty midweek dinner and is one of a few vegetable stir-fry sauces I have on rotation. It’s on the table in 15 minutes and is a sure-fire hit, even with toddlers. Just adjust the spice level depending on how hot they like it. The Little Food Critic has just learnt the word “spicy” and likes to proclaim “It a little bit spicy Mummy”, whilst dramatically downing loads of water but she still eats it so I’m pretty sure she likes it quite hot.
Lots of people say they avoid tofu because they’re not sure how to cook it. The joy of this recipe is that the tofu is already pre-pressed and marinated so all you have to do is dump it in the pan with everything else – simple!
So here it is, one of my best vegan stir fries!
1 Tbsp oil for cooking
Thumb-sized piece of ginger, finely chopped
1 clove garlic, finely chopped or crushed
320g bag stir fry veg (you can just use a load of loose veg instead if you like but this recipe is all about being quick and I find if I buy all the veg separately I end up taking ages chopping it AND end up with some waste, so the bags work for me).
160g pack Cauldron marinated tofu pieces
1 Tbsp peanut butter
1 Tbsp light soy sauce
1 Tsp coconut palm sugar (normal sugar works too)
400g tin of coconut milk
Juice 1 lime
2 x 150g packs of straight to wok noodles (I like the ribbon rice noodles but any others work).
Dried chilli flakes to taste
Crushed salted peanuts to serve (optional)
- Heat the oil in the pan, then add the garlic, ginger and tofu and fry until the garlic has softened and the tofu is getting crispy.
- Add the stir fry veg and cook for another 1-2 minutes.
- Add the noodles and cook until they’ve separated.
- Mix together the peanut butter, soy sauce, sugar and lime jiuce, then add to the pan.
- Add the cream from the top of the can of coconut milk, plus a little more of the liquid from underneath to loosen the sauce to your taste.
- Add chilli flakes to taste, sprinkle with crushed peanuts (if using) and serve!