Vegan Satay Tofu Stir Fry with Udon Noodles

Name: Vegan Satay Tofu Stir Fry with Udon Noodles
Cook time: 8 min
Total time: 8 min
Yield: 2 servings
Ingredients: 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; 50ml white wine vinegar; 1 pinch of salt; 1 small red onion, thinly sliced; 2 radishes, thinly sliced; 50g coconut yoghurt; 1 tbsp. peanut butter; 1 unwaxed lime, juice only; 1 clove garlic, crushed; Pinch chilli flakes; ½ red chilli, sliced; ½ tsp. nigella seeds; Lime wedges; Coriander leaves

Say yay to satay! Whip up this easy Vegan Tofu Stir Fry with satay sauce and Udon Noodles plus 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 tofu stir fry recipe.

Serves 2

28 mins

Easy

Vegan

502 cals (per serving)

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

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.
Add the sliced radish and red onion, cover and leave to pickle for 20 minutes.
Remove the sliced radish and red onion from the liquid and pat dry on kitchen paper. Set to one side.

For the satay sauce

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

Cook the udon noodles as per pack instructions. Drain and set to one side.
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.
Add the prepared satay sauce and cooked udon noodles. Bring to a simmer and cook for one minute.
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?

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