Ingrid Clay

Almond Butter Tofu Stir-fry

Ingrid Clay
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.

DF

EF

GF

VE

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Number of servings
2
Ingredients

250g firm tofu

12 olive oil spray

1 tbs cornflour

250g green beans trimmed

12 red pepper deseeded & sliced

23 cup (100g) pre-cooked brown rice cooked according to packet directions

12 tsp sesame seeds optional

Marinade

18 cup (40ml) soy sauce (or tamari if gluten free)

18 cup (30ml) maple syrup (honey or rice malt syrup)

1 tbs almond butter (or other nut butter)

1 tbs lime juice

12 tbs sesame oil

12 long red chilli minced

Methodbased on 4 servings
1

Preheat the oven to 180°C/fan-forced 160°C/gas 4.

2

Pat tofu dry with a paper towel and tear into small pieces. 

3

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. 

4

Transfer the drained tofu to a large bowl and spray with oil. Add cornflour and toss to coat.

5

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. 

6

Meanwhile, combine all the marinade ingredients in a jar and shake well (or a small bowl and whisk). Set aside.

7

Toss tofu in a bowl with half the marinade and let sit for 5 minutes.

8

Heat a large non-stick frypan or wok over high heat. 

9

Add beans, red pepper and remaining marinade. Cook, stirring, for 3-5 minutes, or until tender-crisp. 

10

Add tofu and marinade and toss well. Continue to cook until the sauce starts to caramelise.

11

To serve, divide rice and stir-fry between bowls and scatter over sesame seeds, if using. 

Nutritional Informationper serving

Energy (kJ)

1866 kJ / 446 cals

Protein

23 g

Fat

21.8 g

Sat. Fat

2.5 g

Carbs

34.4 g

Sugar

12.6 g

Fiber

11.3 g

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