Experience the vibrant flavours of a quick and easy Peanut Sauce Stir-Fry with tofu and udon noodles. This plant-based recipe is perfect for busy weeknights!
1. To make the peanut sauce, blend the garlic, ginger, peanut butter, soy sauce, sesame oil, maple syrup, sriracha, rice vinegar, peanuts, and water in a food processor or blender until smooth.
2. Pat the tofu dry with a paper towel. Wrap it in a dry towel and place a heavy object, like a pan or cutting board, on top to help remove excess moisture. Let it sit for 15 minutes. Once ready, cut the tofu into 1/2-inch cubes.
3. Cook the udon noodles in a pot of boiling salted water according to the package instructions. Once done, drain and rinse them under cold water in a colander.
4. Heat the oil in a large nonstick pan over high heat. Add the tofu and cook it for about 1-2 minutes per side, or until it is lightly browned. Remove from the pan and set aside.
5. Add the peppers, broccoli, and white stems of the bok choy to the pan. Stir-fry for 3-4 minutes until the vegetables are tender but still vibrant and crunchy.
6. Stir in the white parts of the scallions and cook for another minute until fragrant.
7. Add the udon noodles to the skillet along with 1/2 cup of the peanut sauce. Toss to combine.
8. Gently fold in the scallion greens, bok choy greens, and sesame seeds.
9. Divide the dish into bowls and drizzle with extra peanut sauce if desired.
