eCook Meal
Vermicelli Tofu Stir-fry
with a peanut sauce, red cabbage & toasted peanuts
This stir-fry is the perfect blend of sweet, savoury, and spicy flavours. Imagine silky vermicelli noodles, crispy tofu, and crunchy red cabbage all coated in a creamy peanut sauce. The dish is topped off with toasted peanuts & a touch of chilli for a spicy kick. Are you ready to cause a stir, Chef?
Serving guide
Choose your portion size.
NICE RICE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
STIR-FRY SAUCE
In a bowl, combine the stir-fry sauce, the peanut butter, the grated Garlic (to taste), ½ the sliced Chilli (to taste), 10ml of a sweetener, and 30ml of water. Set aside.
TOTALLY NUTTY
Place a 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 a high heat with a drizzle of oil. When hot, fry the tofu slabs until crispy, 3-4 minutes per side. Remove from the pan, drain on paper towel, and season. Cut into bite-sized pieces.
STIR THINGS UP
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 Cabbage, the peas, and the grated carrot. Fry for 2-3 minutes until slightly softened, shifting occasionally. Add the peanut stir-fry sauce, the cooked noodles, and the tofu pieces. Simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if the sauce reduces too quickly. Season.
SIMPLY DELICIOUS
Plate up the loaded stir-fry. Sprinkle over the toasted Peanuts and the remaining chilli (to taste). Dive in, Chef!
NICE RICE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
STIR-FRY SAUCE
In a bowl, combine the stir-fry sauce, the peanut butter, the grated Garlic (to taste), ½ the sliced Chilli (to taste), 20ml of a sweetener, and 60ml of water. Set aside.
TOTALLY NUTTY
Place a 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 a high heat with a drizzle of oil. When hot, fry the tofu slabs until crispy, 3-4 minutes per side. Remove from the pan, drain on paper towel, and season. Cut into bite-sized pieces.
STIR THINGS UP
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 Cabbage, the peas, and the grated carrot. Fry for 2-3 minutes until slightly softened, shifting occasionally. Add the peanut stir-fry sauce, the cooked noodles, and the tofu pieces. Simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if the sauce reduces too quickly. Season.
SIMPLY DELICIOUS
Plate up the loaded stir-fry. Sprinkle over the toasted Peanuts and the remaining chilli (to taste). Dive in, Chef!
NICE RICE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
STIR-FRY SAUCE
In a bowl, combine the stir-fry sauce, the peanut butter, the grated Garlic (to taste), ½ the sliced Chilli (to taste), 30ml of a sweetener, and 90ml of water. Set aside.
TOTALLY NUTTY
Place a 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 a high heat with a drizzle of oil. When hot, fry the tofu slabs until crispy, 3-4 minutes per side. Remove from the pan, drain on paper towel, and season. Cut into bite-sized pieces.
STIR THINGS UP
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 Cabbage, the peas, and the grated carrot. Fry for 3-4 minutes until slightly softened, shifting occasionally. Add the peanut stir-fry sauce, the cooked noodles, and the tofu pieces. Simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if the sauce reduces too quickly. Season.
SIMPLY DELICIOUS
Plate up the loaded stir-fry. Sprinkle over the toasted Peanuts and the remaining chilli (to taste). Dive in, Chef!
NICE RICE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
STIR-FRY SAUCE
In a bowl, combine the stir-fry sauce, the peanut butter, the grated Garlic (to taste), ½ the sliced Chilli (to taste), 40ml of a sweetener, and 120ml of water. Set aside.
TOTALLY NUTTY
Place a 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 a high heat with a drizzle of oil. When hot, fry the tofu slabs until crispy, 3-4 minutes per side. Remove from the pan, drain on paper towel, and season. Cut into bite-sized pieces.
STIR THINGS UP
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 Cabbage, the peas, and the grated carrot. Fry for 3-4 minutes until slightly softened, shifting occasionally. Add the peanut stir-fry sauce, the cooked noodles, and the tofu pieces. Simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if the sauce reduces too quickly. Season.
SIMPLY DELICIOUS
Plate up the loaded stir-fry. Sprinkle over the toasted Peanuts and the remaining chilli (to taste). Dive in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R136.93
for 4 servings · R34.23 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 5% of packR4.80
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R49.99 · 16% of packR8.00
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Peanut Butter needs 125 mlPeanut Butter and Oat Energy Bar 40 g R12.99 · whole pack (size can't be divided)R12.99
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Stir-fry Sauce needs 110 mlEasy To Wok Mushroom and Soy Stir Fry Sauce 125 ml 125 ml at R25.99 · 88% of packR22.87
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
Not in the Woolies basket — source these elsewhere:
- Non-GMO Tofu
- Rice Vermicelli Noodles
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vermicelli Tofu Stir-fry?
The preparation time for Vermicelli Tofu Stir-fry with a peanut sauce, red cabbage & toasted peanuts is between 15 and 30 minutes.
What is the total time required to make Vermicelli Tofu Stir-fry with a peanut sauce, red cabbage & toasted peanuts?
The total time required to make Vermicelli Tofu Stir-fry with a peanut sauce, red cabbage & toasted peanuts is between 40 and 55 minutes.
How many servings does Vermicelli Tofu Stir-fry provide?
4 servings
What are the main ingredients in Vermicelli Tofu Stir-fry?
Cabbage, Carrot, Chilli, Garlic, Non-GMO Tofu, Onion, Pea, Peanut Butter, Peanuts, Rice Vermicelli Noodles, Stir Fry Sauce
What is the nutritional information of Vermicelli Tofu Stir-fry?
Calories: 764, Carbs: 81 grams, Fat: grams, Protein: 31.3 grams, Sugar: 17.9 grams, Salt: 1484 grams
How do I prepare Vermicelli Tofu Stir-fry?
CRISPY TOFU: Return the pan to a high heat with a drizzle of oil. When hot, fry the tofu slabs until crispy, 3-4 minutes per side. Remove from the pan, drain on paper towel, and season. Cut into bite-sized pieces. STIR THINGS UP: 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 cabbage, the peas, and the grated carrot. Fry for 2-3 minutes until slightly softened, shifting occasionally. Add the peanut stir-fry sauce, the cooked noodles, and the tofu pieces. Simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if the sauce reduces too quickly. Season. NICE RICE NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water. SIMPLY DELICIOUS: Plate up the loaded stir-fry. Sprinkle over the toasted peanuts and the remaining chilli (to taste). Dive in, Chef! STIR-FRY SAUCE: In a bowl, combine the stir-fry sauce, the peanut butter, the grated garlic (to taste), ½ the sliced chilli (to taste), 20ml of a sweetener, and 60ml of water. Set aside. TOTALLY NUTTY: Place a 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.
What should be prepared from my kitchen to make Vermicelli Tofu Stir-fry?
Cabbage, Carrot, Chilli, Garlic, Non-GMO Tofu, Onion, Pea, Peanut Butter, Peanuts, Rice Vermicelli Noodles, Stir Fry Sauce
How many calories does Vermicelli Tofu Stir-fry have?
764 calories
How much fat content does Vermicelli Tofu Stir-fry have?
grams