Stir Fried Tofu with Satay Sauce

500 gm firm tofu

2 cloves garlic, crushed

1 teaspoon grated fresh ginger

1 tablespoon finely chopped fresh lemongrass

2 tablespoons soy sauce

1/4 cup lime juice

2 tablespoon peanut oil

1 bunch baby bokchoy, shredded

2 cups beansprouts

150 gms snowpeas, sliced

1/4 cup chopped coriander leaves

1/4 cup crushed peanuts

 

Cut tofu into 2cm pieces.

Combine garlic, singer, lemon grass, soy sauce, lime juice in a bowl., add tofu and mix gently. I used a spatula. 

cover, refrigerate  2 hours. Drain, save marinade.

 

Heat half of oil and fry tofu until lightly brown. Remove from wok.

Heat remaining oil in wok, add bokchoy, snowpeas, beansprouts, stir fry for about 2 minutes.

Stir in reserved marinade, then tofu.

 

Serve drizzled with satay sauce and peanuts.

 

 

 

SATAY SAUCE

3/4 cup smooth peanut butter

1 cup coconut milk

1/4 cup brown sugar

1/4 cup mild sweet chili sauce

1 tablespoon lime juice

1 cup vegetable stock

 

Combine all ingredients in a pan, stir over low heat until smooth.

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