Name: Tofu and Peanut Stir-fry
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Ingredients: 350 g firm tofu; 2 cups choy sum (chopped); 2 cups oyster mushrooms; 2 tbsp peanut butter, crunchy or smooth; 2 tbsp soy sauce, reduced salt; ½ tbsp sesame oil; 1 tsp ginger (grated); 1 long red chilli, optional; 2 instant brown rice tubs (120g rice tub per serve)

Tofu and Peanut Stir-fry

4.34 from 3 votes

Recipe Serves

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Prep Time 10

Cook Time 10

Marinating time 30

Total Time 50

Course Main Course

Cuisine Low FODMAP, The Plate Model, Vegan, Vegetarian, Wholefoods

Ingredients

350 g firm tofu
2 cups choy sum chopped
2 cups oyster mushrooms
2 tbsp peanut butter, crunchy or smooth
2 tbsp soy sauce, reduced salt
½ tbsp sesame oil
1 tsp ginger grated
1 long red chilli, optional
2 instant brown rice tubs 120g rice tub per serve

Instructions

(Optional) Remove tofu from packaging. Wrap in a clean tea towel or several paper towels and place on a rimmed plate. Place a heavy pan on top, then add some heavy tins into the pan - ensure it is well balanced. Leave for 10-30min to press out excess liquid (this will improve the texture and flavour-absorbing properties of the tofu).
To make the marinade, combine peanut butter, soy sauce, sesame oil, ginger and chilli in a bowl.
Slice tofu, add to the marinade and allow to marinate for 30mins, or overnight.
Heat wok or fry pan on high heat.
Add marinated tofu and cook for 2-3 mins.
Add choy sum and oyster mushrooms, and cook for a further 2-3 mins.
Serve over cooked brown rice.

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