MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tofu Peanut Vegan Stir-Fry
 Categories: Main course, Chinese
      Yield: 2 Servings
 
    180 g  / 6 oz firm tofu; drained
      1 tb Sesame oil
      4    Garlic cloves; crushed
           Thumb-sized piece fresh root
           -ginger; grated
      1 sm Red chilli; finely sliced
    300 g  Pack straight-to-wok md
           -noodles
      1    Red pepper; seeds removed
           -and sliced lengthways
      1    Yellow pepper; seeds removed
           -and sliced lengthways
      4    Tenderstem broccoli stems;
           -(around 85 g / 3 oz), up to
           -5
      5    Spring onions; finely sliced
      1 lg Carrot; peeled into ribbons
      1 pn Salt
      1 ts Sesame seeds; to garnish
      1 tb Chopped peanuts; to garnish
      2 tb Sesame oil
      3 tb Tamari or soy sauce
      1 tb Maple syrup
      1 tb Freshly grated root ginger;
           -(or 1 ts ground ginger)
      2 tb Peanut butter; (smooth or
           -crunchy)
 
  Preparation time: 30 minutes Cooking time: 10 minutes
  
  If you like lots of sauce in this vegan tofu stir-fry, you can double
  the ingredients and pour in as much as you prefer. It makes a
  delicious dressing or marinade for tofu if you have any left over.
  
  Each serving provides 784 kcal, 30 g protein, 74 g carbohydrate (of
  which 23 g sugars), 39 g fat (of which 7 g saturates), 11 g fibre and
  4.3 g salt.
  
  Whisk all the sauce ingredients together in a large bowl with 100 ml /
  3-1/2 fl oz water.
  
  Cube the tofu and cover in half of the sauce (setting the other half
  aside).
  
  Put a wok over a high heat, add the sesame oil and fry the tofu for
  about 5 minutes. Add the garlic, ginger and chilli and fry for a
  further 2 minutes.
  
  Add the peppers, broccoli and spring onions, reserving a handful to
  garnish, to the stir-fry and toss over a high heat for 3-4 minutes
  before adding the carrot ribbons. Add the noodles, pour in the
  remaining sauce and season with the salt. Stir-fry until the noodles
  are coated in the sauce and heated through.
  
  Serve the stir-fry with the reserved spring onions, sesame seeds and
  chopped peanuts to garnish.
  
  Recipe by Lucy Parker
  
  Recipe FROM:
  <https://www.bbc.co.uk/food/recipes/tofu_peanut_stir-fry_62729>,
  converted by MM_Buster v2.0n.
 
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