Tofu and Peanut Butter Stir-Fry

Ingredients

• 300g super-firm tofu, cut into 2cm cubes

• 1 tsp chinese five spice

• 1 tsp soy sauce

• 1 tbsp cornflour

• 4 tsp vegetable oil

• 2 tbsp smooth peanut butter

• 175ml reduced-fat coconut milk

• 220g baby pak choi and pepper stir-fry

• 275g udon noodles

2 servings

Calories~750 kcal

Protein~35 g

Carbs~78 g

Fat~35 g

Fiber~9 g

Sugar~9 g

Total recipe

Calories~1,500 kcal

Protein~70 g

Carbs~155 g

Fat~70 g

Fiber~18 g

Sugar~18 g

Method

• Step 1

  Place the tofu in a bowl with the chinese five spice, soy sauce and some seasoning. Add the cornflour and toss to coat. Fry the tofu in 2 tsp oil over a high heat for 5 mins; set aside.

• Step 2

  Add the peanut butter and coconut milk to the pan and stir to melt the peanut butter; simmer for 2 mins; set aside.

• Step 3

  Meanwhile, stir-fry the pak choi and pepper mix in the remaining 2 tsp oil in a wok over a high heat for 3 mins. Toss in the udon noodles, the tofu and peanut sauce. Toss until the noodles are warmed through and coated in the sauce. Serve immediately.