With a rich and creamy peanut sauce, this satay-inspired stir-fry is served over healthy quinoa. Bursting with coconut, sriracha, and ginger, this vegan dish is definitely a crowd pleaser!
1 pack of Cauldron Marinated Tofu
65g smooth natural peanut butter
100 ml coconut milk
2 tbsp lime juice
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp Sriracha hot sauce
2 tsp brown sugar
2 garlic cloves, crushed
1 tbsp freshly grated root ginger
1/4 tsp chilli flakes
1 tbsp vegetable oil
2 spring onions, finely sliced
4 baby pak choi, quartered
30g peanuts, roughly chopped
1 pack of pre-cooked quinoa, to serve
- Whisk together the peanut butter, coconut milk, lime juice, soy sauce, sesame oil, Sriracha, brown sugar, garlic, ginger and half of the chilli flakes, then set aside.
- Heat the oil in wok or large skillet and set over a high heat. Cook the Cauldron Marinated Tofu for 5-6 minutes or until golden brown and crisp all over. Stir in the spring onions and pak choi and cook for 1-2 minutes, or until the pak choi starts to soften.
- Stir in the peanut satay sauce, then mix everything together. Cook for 1-2 minutes.
- Serve with the quinoa and garnish with the peanuts and remaining chilli flakes.