Cauldron

Vegan Satay Tofu Stir Fry with Udon Noodles

Say yay to satay! Whip up this easy Vegan Satay Tofu Stir Fry with Udon Noodles for a hit of fresh greens! Add a punchy quick pickle and a creamy sauce for the perfect finish. You’ll go nuts for this super quick vegan satay recipe.

Serves 2
28 mins
Easy
Vegan
502 cals (per serving)
Vegan satay stir fry with udon noodles showcasing Cauldron Tofu and a vegetable served on a blue bowl with orange chopsticks
Cauldron Marinated Tofu with red packaging with a see-through section to showcase the tofu pieces

Made with our Organic Marinated Tofu Pieces

High in protein
Vegan
High in calcium
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Ingredients:

For the stir-fry

  • 1 x 160g pack Cauldron Marinated Tofu

  • 200g udon noodles A drizzle of sesame oil

  • 2 baby courgettes, thinly sliced lengthways 

  • 4 spring onions, sliced into inch pieces 

  • 50g sugar snap peas, sliced in half

For the pickled radish and red onion

  • 50ml white wine vinegar

  • 1 pinch of salt

  • 1 small red onion, thinly sliced 

  • 2 radishes, thinly sliced 

For the satay sauce

  • 50g coconut yoghurt

  • 1 tbsp. peanut butter 

  • 1 unwaxed lime, juice only

  • 1 clove garlic, crushed 

  • Pinch chilli flakes  

To serve

  • ½ red chilli, sliced

  • ½ tsp. nigella seeds

  • Lime wedges

  • Coriander leaves

Our tip

In a hurry? Use a vegan store bought satay sauce in the place of our home made version. Swap the noodles for your favourite vegan noodle or serve with rice.

Method:

For the pickled radish and red onion

  1. Pour the white wine vinegar into a small bowl. Add the salt and mix well. Add 100ml of boiling water and mix to dissolve the salt.

  2. Add the sliced radish and red onion, cover and leave to pickle for 20 minutes.

  3. Remove the sliced radish and red onion from the liquid and pat dry on kitchen paper. Set to one side.

For the satay sauce

  1. Mix all of the satay ingredients in a bowl. Add one tablespoon of water and mix until smooth. Set to one side.

For the stir-fry

  1. Cook the udon noodles as per pack instructions. Drain and set to one side. 

  2. Heat a drizzle of sesame oil in a non-stick frying pan over a medium heat. Add the Cauldron Marinated Tofu, courgettes, spring onion and sugar snap peas. Stir-fry for 5 minutes.

  3. Add the prepared satay sauce and cooked udon noodles. Bring to a simmer and cook for one minute. 

  4. Divide the stir-fry between 2 warmed serving dishes. Garnish with red chilli, pickled radish and red onion, nigella seeds and coriander leaves.

Our tip

In a hurry? Use a vegan store bought satay sauce in the place of our home made version. Swap the noodles for your favourite vegan noodle or serve with rice.

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!