Name: Satay Tofu and Vege Stir-fry on Egg Noodles
Yield: Serves 6
Ingredients: 1 onion, diced; 1 broccoli, chopped; 1 cup spinach; 1 bok choy, chopped; 400g mushrooms, chopped; 200g mung beans; 2 tsp garlic; 2 tsp ginger; 400g tofu, finely diced; 1 1/2 tsp curry powder; 150g egg noodles; 1/2 cup nut butter; 3 Tbsp soy sauce; 3 Tbsp lemon juice; 2 Tbsp sweet chilli sauce; 1/2 cup water

Recipe

Satay Tofu and Vege Stir-fry on Egg Noodles

Ingredients

Batch

Sauce

Method

1Cook the onion in olive oil in a wok for 2-3 mins, then add the other veges, ginger and garlic.
2Bring a pot of water to the boil. Place noodles in the water when boiling and cook until soft (around 10 mins).
3Mix the sauce ingredients together.
4Pat the tofu dry with paper towels and coat with the curry powder, cook in oil in a frying pan for 3-4 minutes.
5When the veges have softened mixed the sauce through and heat for a few minutes.
6Plate up the noodles, topped with veges, followed by tofu.

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Satay Tofu and Vege Stir-fry on Egg Noodles

Satay Tofu and Vege Stir-fry on Egg Noodles

Ingredients

Sauce

Method

Need help with what's on your family's plate?

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