Satay Tofu with Noodles, Sugar Snap Peas, Chilli and Coriander

Serves Preparation Cooking Difficulty
4 15 min 15 min Capable Cook
  • 450g Fantastic Hokkien Fresh Noodles
  • 2 tbsp peanut oil
  • 375g firm tofu, cut into bite sized chunks
  • 1 red onion, peeled and sliced
  • 1 long red chilli, sliced
  • 1 carrot, peeled and julienned
  • 1 zucchini, deseeded and finely sliced
  • 150g sugar snap peas
Satay sauce
  • 1 tsp peanut oil
  • 2 cloves garlic, peeled and sliced
  • ½ cup vegan beef style stock
  • ¼ cup crunchy peanut butter
  • ¼ cup sweet chilli sauce
  • 1 tbsp soy sauce
  • 2 tbsp lime juice
To garnish
  • 2 tbsp roasted peanuts
  • 4 sprigs fresh coriander
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  1. Step 1

    Prepare the noodles according to pack instructions, drain and keep warm.

  2. Step 2

    For the sauce, heat oil in a medium saucepan over a medium heat. Add the garlic and cook for 1 minute. Add stock, peanut butter, sweet chilli sauce, soy sauce and lime juice. Bring mixture to the boil, stirring until smooth, then remove from heat.

  3. Step 3

    Meanwhile, heat 1 tablespoon oil in a wok over a medium-high heat. Add tofu and stir-fry for 2-3 minutes or until edges become golden. Remove from pan.

  4. Step 4

    Heat remaining oil in the wok, add onion, chilli, carrot, zucchini and sugar snap peas, stir-fry for 2 minutes. Add 2 tablespoons water, cover and cook for 2 minutes.

  5. Step 5

    Add prepared noodles, cooked tofu and sauce to the wok, stirring gently to combine and until heated through.

  6. Step 6

    To serve, garnish with roasted peanuts and fresh coriander.

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