Rich, creamy, nutty and packed with flavour. Cornflour-coated tofu gets super crispy in the pan before being tossed with crunchy veg in a glossy peanut and coconut satay sauce. Serves 3–4 Prep 15 min Cook 20 min

Ingredients

Crispy Tofu & Veg

• 1 block (280g–300g) extra-firm tofu, pressed and cubed into 2cm pieces
• 2 tbsp cornflour
• 1 tbsp soy sauce (or tamari)
• 2 tbsp vegetable or sesame oil
• 1 red pepper, sliced
• 150g mangetout or sugar snap peas (or tenderstem broccoli)
• 1 carrot, cut into matchsticks or ribbons
• 3 spring onions, sliced

Satay Sauce

• 4 generous tbsp crunchy (or smooth) peanut butter (100% peanuts works best)
• 1 x 400ml can coconut milk
• 2 tbsp soy sauce (or tamari)
• 1 tbsp maple syrup (or brown sugar)
• 1 tbsp lime juice (approx. ½–1 lime)
• 1 tsp sriracha or ½ tsp chilli flakes (adjust to taste)
• 1 tsp mild curry powder
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated

To Serve

• Cooked jasmine or brown basmati rice (or rice noodles)
• Handful of roasted peanuts, roughly crushed
• Fresh coriander and lime wedges

Method

• Crisp the tofu. Toss the cubed tofu with the 1 tbsp soy sauce, then sprinkle over the cornflour and toss gently until evenly coated. Heat 1½ tbsp oil in a large wok or frying pan over medium-high heat. Fry the tofu for 8–10 minutes, turning regularly, until golden and crispy on all sides. Remove to a plate and set aside.
• Whisk the satay sauce. While the tofu cooks, whisk together the peanut butter, coconut milk, soy sauce, maple syrup, lime juice, sriracha (or chilli) and curry powder in a jug or bowl until smooth.
• Stir-fry the aromatics and veg. Add the remaining ½ tbsp oil to the pan. Toss in the red pepper, carrot and mangetout/broccoli and stir-fry for 3–4 minutes until vibrant and tender-crisp. Add the garlic and ginger and fry for 1 minute until fragrant.
• Simmer the sauce. Pour the satay sauce mixture into the pan. Bring to a gentle bubble and simmer for 3–4 minutes, stirring, until the sauce thickens and coats the back of a spoon (add a splash of water if it gets too thick).
• Combine and serve. Return the crispy tofu to the pan and toss briefly to coat in the sauce without losing its crunch. Scatter over the spring onions, crushed peanuts and fresh coriander, and serve with rice or noodles and lime wedges.