Sticky Peanut Butter Tofu Stir-Fry
Sticky peanut butter tofu stir-fry is delicious and easy to make. Baked tofu is covered in a tasty Thai-inspired peanut sauce served with broccoli and cashew nuts.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
- 350 g tofu
- 2 tbsp sesame oil
- 4 tbsp light soy sauce
- 3 tbsp honey
- 50 g smooth peanut butter
- 60 g cashew nuts
- 1 tbsp olive oil
- 200 g broccoli cut up into small florets
- 2 cloves garlic finely chopped
Pre-heat oven to 180C Fan
Prepare the tofu by gently squeezing out excess moisture by wrapping it in paper towels or a clean kitchen towel.
Cut the tofu into 3/4-inch cubes then place the cubes onto a greaseproof paper covered baking tray.
Bake in oven for 30 minutes until the tofu is crispy. Remove from oven and let cool.
Whilst tofu is baking prepare the sauce by whisking together the sesame oil, soy sauce, honey and peanut butter in a glass bowl.
Once the tofu has cooled add it to the sauce, stir to coat well and allow to marinate for at least 15 minutes.
Heat a wok or frying pan over a low heat and dry stir fry the cashew nuts, being sure not to burn them. Once golden brown remove them from the wok and place them aside.
Add the olive oil to the wok and over a medium heat stir-fry the broccoli florets for 2-3 minutes and once starting to soften add the garlic and stir fry for a further 2 minutes. Remove broccoli and garlic from the wok using a slotted spoon and set aside.
Spoon the tofu with all the sauce into the wok. Stir fry, stirring frequently for a few minutes until the sauce is simmering.
Then add back the broccoli, garlic and cashew nuts and stir everything together until warmed through.
Divide the stir fry mixture between 2 plates and serve with rice.
Calories: 485kcal | Carbohydrates: 58g | Protein: 34g | Fat: 51g | Saturated Fat: 8g | Sodium: 2191mg | Potassium: 758mg | Fiber: 7g | Sugar: 33g | Vitamin A: 623IU | Vitamin C: 90mg | Calcium: 298mg | Iron: 6mg