Peanutty Ground Tofu Stir-Fry
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Peanutty Ground Tofu Stir-Fry

Peanutty Ground Tofu Stir-Fry

with Snow Peas and Peppers

This meal is inspired by Thai flavours and is super family-friendly! Crisp veggies and crumbled tofu is coated with a creamy ginger-peanut sauce. Your flavour-packed plate gets topped with toasted peanuts for a final crunch!

Tags:
Veggie
Allergens:
Soy
Peanuts
Wheat
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy)

2 unit(s)

Peanut Butter

(Contains Peanuts)

4 tbsp

Ginger Sauce

(Contains Soy, Wheat May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

1 unit(s)

Sweet Bell Pepper

56 g

Snow Peas, trimmed

¾ cup

Jasmine Rice

7 g

Cilantro

28 g

Peanuts, chopped

(Contains Peanuts)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Sugar*

0.13 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories950 kcal
Fat47 g
Saturated Fat8 g
Carbohydrate100 g
Sugar18 g
Dietary Fiber7 g
Protein35 g
Cholesterol0 mg
Sodium1220 mg
Trans Fat0 g
Potassium550 mg
Calcium650 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Whisk
Medium Bowl
Small Bowl

Instructions

Cook rice
1
  • Once water boils, using a strainer, rinse rice until water runs clear.
  • Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.
Prep and toast nuts
2
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 2-3 min. (TIP: Keep your eye on peanuts so they don't burn!)
  • Transfer to a small bowl.
  • Meanwhile, trim, then halve peas.
  • Core, then cut pepper into 1/2-inch pieces.
  • Add peanut butter, 1/8 tsp (1/4 tsp) sugar and 1/4 cup (1/2 cup) warm water to a medium bowl. Whisk to combine. Stir in ginger sauce, then set aside.
  • Pat tofu dry with paper towels, then crumble into pea-sized pieces. Season with salt and pepper.
Cook veggies
3
  • Add 1 tbsp (2 tbsp) oil to the same pan (from step 2), then peppers and peas. Cook, stirring often, until tender-crisp, 2-3 min.
  • Season with salt and pepper.
  • Transfer to a plate, then cover to keep warm.
Cook tofu
4
  • Add 1 tbsp (2 tbsp) oil to the same pan, then tofu. Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil then tofu. Cook, stirring often, until tofu is golden-brown all over, 6-7 min.
  • Add soy sauce and garlic puree. Cook, stirring often, until fragrant, 1 min.
  • Season with salt and pepper.
Make sauce
5
  • Add peanut butter mixture and veggies to the pan.
  • Cook, stirring often, until tofu is coated and sauce thickens slightly, 2-3 min.
  • Remove rom heat, then season with salt and pepper, to taste.
Finish and serve
6
  • Meanwhile, roughly chop cilantro.
  • Fluff rice with a fork, then stir in half the cilantro.
  • Divide rice between bowls.
  • Top with peanutty tofu stir-fry.
  • Sprinkle remaining cilantro and toasted peanuts over top.
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