Hi everyone!
I’ve been obsessed with (natural) peanut butter recently - perhaps due to the new Peanut and Cacao protein ball @bounce_aus AND the Peanut Nut Butter breakfast bar - so have been incorporating it into my meals almost daily! Whether it’s in the form of one of my Bounce snacks or just by itself, I can’t get enough! I came up with this delicious recipe to incorporate peanut butter into a healthy savoury dish and I absolutely love it - it’s fast become a favourite in my household. I’ve taken out refined sugars and used a touch of coconut sugar instead, and used natural peanut butter and tofu to add some vegan protein to the meal. This dish is gluten-free and dairy-free! I hope you love!
- Lisa x
Peanut Noodle Stir Fry
Ingredients
- 200g rice noodles (dried)
- 300g firm tofu
- 2 cloves garlic
- 1 tbsp sesame oil
- ½ capsicum
- 1 carrot, peeled
- 1 tsp coconut sugar
- 2 tbsp natural peanut butter
- 3 tbsp soy sauce
- Juice of 1 lemon/lime
- ½ cup peanuts, chopped
Method
- Dice tofu into 2cm cubes and pan fry on high heat in a drizzle of sesame oil for about 5 minutes (or until nicely browned).
- Meanwhile, cook noodles according to instructions on packet.
- Finely slice capsicum and carrot into strips and mince garlic. Turn down heat to medium-high and add all three ingredients into the pan with the remaining sesame oil. Toss for 2 minutes.
- Add noodles to pan and stir to combine. Take off heat.
- Combine remaining ingredients in a separate bowl before stirring through noodles evenly.
- Garnish with fresh coriander, lime, and extra peanuts. Enjoy!