Sticky Peanut Stir Fry

Draft Dinner 🕒 20 mins 🍽️ Serves 2 🔥 500 kcal per serving

Ingredients

100g brown rice
2 tsp neutral oil, split: 1 tsp + 1 tsp
300g firm tofu, pressed and cut into cubes (or use chicken, raw peeled prawns or raw beef)
3 tbsp light soy sauce, split: 1 tbsp for the tofu + 2 tbsp for the sauce
3 spring onions, sliced into chunks, plus extra thin slices to serve
½ red chilli, deseeded and finely diced
2 garlic cloves, minced, split: 1 for the stir-fry + 1 for the sauce
1 carrot, cut into matchsticks
1 red pepper, cored, deseeded and cut into thin strips
150g Tenderstem broccoli, each stem cut into 3
2 tbsp roasted salted peanuts
salt, to taste
1 tbsp peanut butter
1 tsp rice vinegar
Zest and juice of ½ lime
1 heaped tsp honey

Instructions

Cook the brown rice in a pan of boiling salted water according to the packet instructions, then drain.
Meanwhile, make the sauce by mixing the peanut butter, most of the light soy sauce, rice vinegar, lime zest and juice, half the garlic cloves and the honey in a small bowl until smooth, then set aside.
Heat a nonstick frying pan or wok over a high heat, add half the neutral oil, then the firm tofu and the rest of the light soy sauce.
Stir-fry the firm tofu for 3–4 minutes until browned, then remove to a plate.
Add the remaining neutral oil to the same pan, then stir-fry the spring onions, red chilli and the rest of the garlic cloves, moving them around the pan constantly so they don't catch.
Add the carrot, red pepper and Tenderstem broccoli and stir-fry for 3 minutes.
Add the firm tofu back in with the roasted salted peanuts and the sauce, and season with salt.
Cook until sticky, caramelised and bubbling.
Finish with extra sliced spring onions and serve with the cooked brown rice.

Notes

Original chicken version: under 500kcal and 30g protein per serving; the tofu version will be a little lower in protein. Also great with noodles. Have the tofu and veg prepped before you start, as the cooking is very quick.