Almond Butter Stir Fry
15 minutes
35 minutes
Shop the Recipe
Ingredients
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2 tbsp Pip & Nut Smooth Almond Butter
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340g extra firm tofu
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15ml sesame oil (plus 1 tbsp for cooking)
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4 tbsp tamari or soy sauce
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3 tbsp maple syrup
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2 tbsp lime juice
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1 tsp chilli garlic sauce
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200g green beans
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1 bell pepper
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1 carrot
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1 tsp fresh grated ginger
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100g tenderstem broccoli
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1 small onion
Method
Preheat oven to 200C. Press tofu to remove excess moisture, then cut into small cubes.
Arrange on a lined baking sheet and bake for 25-30 minutes until slightly crispy.
Whisk together 1 tbsp sesame oil, tamari, maple syrup, almond butter, lime juice, ginger and chilli garlic sauce in a bowl.
Add baked tofu to the marinade and leave for 5 minutes.
Heat a large pan over medium heat. Add the tofu and cook for about 5 minutes until browned. Remove and set aside.
Add remaining sesame oil to the pan with the veg and remaining marinade. Cover to steam for 5 minutes.
Remove lid, increase heat and add the tofu back. Cook for 2 minutes. Serve over rice.
