Tofu stir-fry with peanut sauce

Name: Tofu stir-fry with peanut sauce
Yield: Serves 4–6
Ingredients: 1 large onion, finely sliced; 60 ml/4 tbsp sesame or groundnut (peanut) oil; 225 g/8 oz can bamboo shoots, drained and rinsed; 1 large carrot, finely sliced; 50 ml/2 fl oz/¼ cup light soy sauce; 150 ml/5 fl oz/⅔ cup coconut milk; 300 g/11 oz pak choi (bok choy), the leaves separated from the stems; 15 ml/1 tbsp sugar; 6 Chinese black mushrooms (dried shiitake), soaked in lukewarm water for 20 minutes; 15 ml/1 tbsp groundnut (peanut) or sesame oil; 10 ml/2 tsp sugar; 2 red chillies, seeded and finely chopped; 2 garlic cloves, finely chopped; 15 ml/1 tbsp light soy sauce; 20 tiger lily buds (golden needles), soaked in lukewarm water for 20 minutes; 30 ml/2 tbsp hoisin sauce; 90 g/3½ oz/generous ½ cup unsalted roasted peanuts, finely chopped; 225 g/8 oz firm tofu, drained

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

Stir-fried vegetables are quick and easy to make into a colourful and appetizing meal. The addition of tofu adds protein and texture to the dish, which is further enhanced by the drizzled peanut sauce.

Ingredients

6 Chinese black mushrooms (dried shiitake), soaked in lukewarm water for 20 minutes
20 tiger lily buds (golden needles), soaked in lukewarm water for 2

Main course
Vegan

Method

To make the sauce, heat the oil in a small wok or heavy pan. Stir in the garlic and chillies, stir-fry until they begin to colour, then add all the peanuts except 15 ml/1 tbsp. Stir

Ingredients

Method

Photos