Peanut Butter Tofu

Name: Peanut Butter Tofu and Veggie Stir Fry
Total time: 25 min
Yield: 2, 3 or 4 people

and Veggie Stir Fry

Stir Fry Goodness!

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Vegan

25 min

Stir Fry Goodness!

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Vegan

Ingredients

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Cut the tofu into cubes. Separate broccoli into small florets and cut them in half. Peel the carrots and cut into thin strips (julienne), rinse the snow peas and slice them in two, shred the cabbage. Peel onion, slice thinly. Peel and mince garlic.

2 Fry

Heat oil in a wok pan or in a large pan over high heat. Fry broccoli, carrots and onion for 6-7 minutes. Then add cabbage and snow peas and continue frying for 4 minutes.

3 Simmer

Combine the sauce ingredients and add to the pan. Add also the garlic and bring the mixture to a boil. Season lightly with salt. Lower the heat and allow to simmer lightly uncovered for 1-2 minutes so that the sauce becomes thicker.