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Crispy Bang Bang Tofu with Peanut and Chilli Stir-fry Recipe

by Matt Pritchard

Serves

4

  • 120g udon noodles
  • 3 tbsp cornflour
  • pinch of salt
  • 200g firm tofu, cut into 1-cm dice
  • 2tbsp vegetable oil
  • 2cm piece of fresh root ginger, finely grated
  • 1 garlic clove, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • kernels from 1 small sweetcorn cob (or a handful of canned kernels)
  • 1 carrot, cut into fine ribbons with a vegetable peeler
  • 1 courgette, cut into fine ribbons with a vegetable peeler
  • 100g mange tout or green beans, thinly sliced
  • small handful of coriander, chopped
  • ½ lime, cut into wedges, to garnish

For the peanut sauce

  • 2tbsp peanut butter
  • 2tbsp soy sauce or tamari
  • 1tbsp toasted sesame oil
  • juice of ½ lime

Method

Cook the noodles in a saucepan of boiling water according to the packet instructions. Cool immediately in cold running water and drain well.

To make the sauce, whisk together the ingredients in a small bowl. Add a dash of hot water if it seems too thick. Set aside.

Put the cornflour and salt into a shallow bowl and mix together. Add the tofu dice and give them a couple of turns to coat them in the seasoned flour. Remove and shake away excess flour.

Heat the oil in a wok or large frying pan. Add the coated tofu dice and stir-fry over a high heat for 3-4 minutes, until the cubes are coloured well on all sides. Remove and set aside.

Return the wok to the heat, add the ginger, garlic, chilli and sweetcorn. Stir-fry for 1 minute then add the carrot, courgette and mange tout and stir-fry for another 2 minutes. Take the wok off the heat.

Add the tofu, noodles, peanut sauce and coriander to the wok and toss everything together to warm through. Serve with lime wedges for squeezing.

Taken from Dirty Vegan by Matt Pritchard. Published by Mitchell Beazley. Photography by Jamie Orlando Smith and Chris Terry. Dirty Vegan is available to view on BBC iPlayer

                                         

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