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.
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.