Tofu Stir Fry with Creamy Peanut Sauce
Ingredients
- 270 g tofu
- 1 carrot
- 1/2 red pepper
- 12 small pak choi leaves
- 1 big portion of rice noodles
Peanut butter sauce
- 3 tbsp peanut butter
- 1.5 dl hot water
- 1 tbsp soy sauce
- 2 tsp sriracha
- 2 tsp agave syrup
Preparation
Chop the tofu into cubes.
Fry it in a pan with some coconut oil until crispy. Set aside.
Peel the carrot, chop the red pepper and the pak choi into smaller pieces.
Add them to a pan and fry for a few minutes.
Blend all the sauce ingredients in a bowl.
Add the sauce on top of the vegetables together with rice noodles and tofu and combine everything.
Serve in bowls with sesame seeds on top for extra crunch.
