Tofu Satay Stir Fry

Tofu Satay Stir Fry

Prep: 15 min    Cook: 15    Serves: 3



Crispy Tofu

  • 300g firm tofu (cut into cubes)
  • ¼ cup tapioca starch
  • 2-3 Tbsp coconut oil (for frying)



  • 3 spring onions (roughly chopped)
  • 2 cloves garlic (crushed)
  • 1 Tbsp grated ginger
  • 1 red capsicum (sliced)
  • ¼ red cabbage
  • 1 cup sweetcorn
  • 100g egg noodles
  • 2 Tbsp tamari


Satay sauce

  • 1/3 Forty Thieves Satay Paste
  • 1/3 cup water


Garnish (optional)

  • A squeeze of lime juice
  • Fresh coriander
  • Crushed peanuts
  • 1 chilli (seeds removed, finely sliced)



Heat coconut oil in a large pan over a medium-high heat. Dust tofu with tapioca then fry until golden brown and crispy. Set aside.


Add more coconut oil to the pan then add spring onions, garlic and ginger. Once onions have softened, add cabbage, capsicum and sweetcorn. Stir fry for 5-7 minutes.


Prepare noodles as per packet instructions. Once cookies, rinse under cold water. Add noodles, tamari sauce and crispy tdy to stir fried veggies.


Using a fork, mix Forty Thieves Peanut Satay Paste with water until smooth and creamt.


To serve, pour satay sauce over stir fry. Garnish with fresh coriander, chilli and crushed peanuts.


Images by Laura Bedwell

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