Almond Butter Tofu Stir-fry
PREP 15 MIN•COOK 40 MIN
The secret to a tofu stir-fry the whole family will love? Baking the tofu first! You can flex this recipe by using any quick-cooking veggies you have in the fridge. This recipe has been adapted from Ingrid's e-book Your Plant Reset.
Number of servings
250g firm tofu
1⁄2 olive oil spray
1 tbs cornflour
250g green beans trimmed
1⁄2 red pepper deseeded & sliced
2⁄3 cup (100g) pre-cooked brown rice cooked according to packet directions
1⁄2 tsp sesame seeds optional
1⁄8 cup (40ml) soy sauce (or tamari if gluten free)
1⁄8 cup (30ml) maple syrup (honey or rice malt syrup)
1 tbs almond butter (or other nut butter)
1 tbs lime juice
1⁄2 tbs sesame oil
1⁄2 long red chilli minced
Preheat the oven to 180°C/fan-forced 160°C/gas 4.
Pat tofu dry with a paper towel and tear into small pieces.
Line a baking tray with paper towel, then arrange the tofu in an even layer on the tray. Place another layer of paper towel to cover and then place something heavy on top (like a chopping board) to help the tofu drain. Let the tofu rest for 10 minutes.
Transfer the drained tofu to a large bowl and spray with oil. Add cornflour and toss to coat.
Line the baking tray with baking paper and arrange tofu in an even layer. Bake for 20-25 minutes, or until golden and crispy around the edges.
Meanwhile, combine all the marinade ingredients in a jar and shake well (or a small bowl and whisk). Set aside.
Toss tofu in a bowl with half the marinade and let sit for 5 minutes.
Heat a large non-stick frypan or wok over high heat.
Add beans, red pepper and remaining marinade. Cook, stirring, for 3-5 minutes, or until tender-crisp.
Add tofu and marinade and toss well. Continue to cook until the sauce starts to caramelise.
To serve, divide rice and stir-fry between bowls and scatter over sesame seeds, if using.
1866 kJ / 446 cals
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