There is so much flavour in this stir fry that you'd never guess that it was entirely vegetarian.
- 400g firm tofu
- 500g prepared stir fry mix – beansprouts, carrots, onion, cabbage, etc. make your own with a combo of vegetables
- 100ml vegetable oil
- 150g corn flour
- 2 eggs
- ½ tsp. ground ginger
- Salt and pepper
- 30g peanuts
- 3 tbsp. smooth peanut butter
- 1 chilli
- Juice of one lime
- Splash of soy sauce
- 1 clove of garlic
Drain the tofu and cut it into cubes.
Beat the eggs and put them into one bowl and put the corn flour into another with some salt and pepper.
Make the sauce by combining the peanut butter, chilli, lime juice, soy sauce and garlic clove in a blender. Blitz until smooth and set to one side. Chop the peanuts.
Heat a bit of the 100ml of oil in a wok and stir fry the stir fry mix until tender – it should take a few minutes. Add the ginger and some salt and pepper and then turn the heat off of the wok.
Dip the tofu cubes first into the egg and then into the corn flour to coat.
Heat the rest of the oil in a separate wok until hot, then deep fry the tofu cubes for around five minutes or until golden brown.
Once cooked, remove them from the pan and place them into the other work with the cooked vegetables, chopped peanuts and peanut sauce.
Cook until the sauce thickens and then serve hot with some noodles or some steamed rice.