A noodle-free stir-fry packed with cabbage, carrot, onion, green beans, and crispy tofu. Doused in a tasty stir-fry sauce and sprinkled with toasted chopped peanuts & chilli flakes. This dish has it all; flavour, crunch & spice!
No Noodle Tofu Stir-fry
No Noodle Tofu Stir-fry
with sliced cabbage, green beans & chilli flakes
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Marrow
- Cabbage
- Carrot
- Dried Chilli Flakes
- Garlic Clove
- Garlic Cloves
- Green Beans
- Non-GMO Tofu
- Onion
- Onions
- Peanut Butter
- Peanuts
- Stir Fry Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
STIR-FRY SAUCE
In a bowl, combine the stir-fry sauce, the peanut butter, the grated garlic (to taste), ½ the chilli flakes (to taste), 10ml of a sweetener of choice, and 30ml of water. Set aside.
TOASTY NUTS
Place a non-stick pan over medium heat with the chopped peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside for serving.
CRISPY TOFU
Return the pan to high heat with a drizzle of oil. When hot, fry the tofu slabs for 3-4 minutes per side until crispy. Remove from the pan and season. Allow the tofu to cool slightly before cutting into bite-sized pieces.
STIR-FRY SAGA
Return the pan to medium-high heat with a drizzle of oil. When hot, add the onion slices and fry for 3-4 minutes until soft, shifting occasionally. Add the sliced green beans and baby marrow strips and fry for 2-3 minutes until slightly softened, shifting occasionally. Add the sliced cabbage and the grated carrot and fry for 2-3 minutes until slightly softened but still crunchy, shifting occasionally. Add the peanut stir-fry sauce and tofu pieces and toss until fully combined. Leave to simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if the sauce reduces too quickly. Remove from the heat and season to taste.
YOU WON’T MISS THE NOODLES
Plate up the loaded noodle-less stir-fry. Sprinkle over the toasted chopped peanuts and the remaining chilli flakes (to taste). Dive in, Chef!
Stir-fry Sauce - 30ml
Peanut Butter - 30ml
Garlic Clove - 1
Dried Chilli Flakes - 5ml
Peanuts - 10g
Non-GMO Tofu - 110g
Onion - 1
Green Beans - 80g
Baby Marrow - 100g
Cabbage - 100g
Carrot - 120g
STIR-FRY SAUCE
In a bowl, combine the stir-fry sauce, the peanut butter, the grated garlic (to taste), ½ the chilli flakes (to taste), 20ml of a sweetener of choice, and 60ml of water. Set aside.
TOASTY NUTS
Place a non-stick pan over medium heat with the chopped peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside for serving.
CRISPY TOFU
Return the pan to high heat with a drizzle of oil. When hot, fry the tofu slabs for 3-4 minutes per side until crispy. Remove from the pan and season. Allow the tofu to cool slightly before cutting into bite-sized pieces.
STIR-FRY SAGA
Return the pan to medium-high heat with a drizzle of oil. When hot, add the onion slices and fry for 3-4 minutes until soft, shifting occasionally. Add the sliced green beans and baby marrow strips and fry for 2-3 minutes until slightly softened, shifting occasionally. Add the sliced cabbage and the grated carrot and fry for 2-3 minutes until slightly softened but still crunchy, shifting occasionally. Add the peanut stir-fry sauce and tofu pieces and toss until fully combined. Leave to simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if the sauce reduces too quickly. Remove from the heat and season to taste.
YOU WON’T MISS THE NOODLES
Plate up the loaded noodle-less stir-fry. Sprinkle over the toasted chopped peanuts and the remaining chilli flakes (to taste). Dive in, Chef!
Stir-fry Sauce - 60ml
Peanut Butter - 60ml
Garlic Clove - 1
Dried Chilli Flakes - 10ml
Peanuts - 20g
Non-GMO Tofu - 220g
Onion - 1
Green Beans - 160g
Baby Marrow - 200g
Cabbage - 200g
Carrot - 240g
STIR-FRY SAUCE
In a bowl, combine the stir-fry sauce, the peanut butter, the grated garlic (to taste), ½ the chilli flakes (to taste), 30ml of a sweetener of choice, and 90ml of water. Set aside.
TOASTY NUTS
Place a non-stick pan over medium heat with the chopped peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside for serving.
CRISPY TOFU
Return the pan to high heat with a drizzle of oil. When hot, fry the tofu slabs for 3-4 minutes per side until crispy. Remove from the pan and season. Allow the tofu to cool slightly before cutting into bite-sized pieces.
STIR-FRY SAGA
Return the pan to medium-high heat with a drizzle of oil. When hot, add the onion slices and fry for 4-5 minutes until soft, shifting occasionally. Add the sliced green beans and baby marrow strips and fry for 3-4 minutes until slightly softened, shifting occasionally. Add the sliced cabbage and the grated carrot and fry for 3-4 minutes until slightly softened but still crunchy, shifting occasionally. Add the peanut stir-fry sauce and tofu pieces and toss until fully combined. Leave to simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if the sauce reduces too quickly. Remove from the heat and season to taste.
YOU WON’T MISS THE NOODLES
Plate up the loaded noodle-less stir-fry. Sprinkle over the toasted chopped peanuts and the remaining chilli flakes (to taste). Dive in, Chef!
Stir-fry Sauce - 90ml
Peanut Butter - 85ml
Garlic Cloves - 2
Dried Chilli Flakes - 15ml
Peanuts - 30g
Non-GMO Tofu - 330g
Onions - 2
Green Beans - 240g
Baby Marrow - 300g
Cabbage - 300g
Carrot - 360g
STIR-FRY SAUCE
In a bowl, combine the stir-fry sauce, the peanut butter, the grated garlic (to taste), ½ the chilli flakes (to taste), 40ml of a sweetener of choice, and 120ml of water. Set aside.
TOASTY NUTS
Place a non-stick pan over medium heat with the chopped peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside for serving.
CRISPY TOFU
Return the pan to high heat with a drizzle of oil. When hot, fry the tofu slabs for 3-4 minutes per side until crispy. Remove from the pan and season. Allow the tofu to cool slightly before cutting into bite-sized pieces.
STIR-FRY SAGA
Return the pan to medium-high heat with a drizzle of oil. When hot, add the onion slices and fry for 4-5 minutes until soft, shifting occasionally. Add the sliced green beans and baby marrow strips and fry for 3-4 minutes until slightly softened, shifting occasionally. Add the sliced cabbage and the grated carrot and fry for 3-4 minutes until slightly softened but still crunchy, shifting occasionally. Add the peanut stir-fry sauce and tofu pieces and toss until fully combined. Leave to simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if the sauce reduces too quickly. Remove from the heat and season to taste.
YOU WON’T MISS THE NOODLES
Plate up the loaded noodle-less stir-fry. Sprinkle over the toasted chopped peanuts and the remaining chilli flakes (to taste). Dive in, Chef!
Stir-fry Sauce - 120ml
Peanut Butter - 125ml
Garlic Cloves - 2
Dried Chilli Flakes - 20ml
Peanuts - 40g
Non-GMO Tofu - 440g
Onions - 2
Green Beans - 320g
Baby Marrow - 400g
Cabbage - 400g
Carrot - 480g
Woolies Products in this dish
