This recipe comes from Kitchen Classic's Gourmet Vegetarian (which actually is a decent cookbook once things are veganized). It's so delicious and so easy to make...I'm pretty sure I could live on it.
1 bell pepper
250 g extra firm tofu
4 1/2 oz broccoli
2 garlic cloves
1 tsp ginger
1/3 cup ketjap manis*
1/3 cup natural creamy peanut butter
2 tbsp olive oil
1/2 package soba noodles**
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1. Chop vegetables.
2. Cut tofu into 1.5cm squares and combine with the garlic, ginger and half the ketjap manis. Put the peanut butter, 1/2 cup water and remaining ketjap manis in another bowl and mix.
3. Heat a wok over high heat, add the oil and swirl to coat the base and sides. Drain the tofu and reserve the marinade. Cook the tofu in two batches in the hot oil until well browned. Remove from wok.
4. Cook the noodles according to package directions.
5. Add the vegetables to the wok and stir fry until just tender. Add the tofu, reserved marinade and noodles to the wok. Add the peanut butter mixture and toss until heated through.
* Ketjap manis is an Indonesian soy sauce, found in the ethnic aisle of most larger supermarkets and at virtually all Asian grocers. If you can't find it, you can sweeten regular (low sodium) soy sauce with a bit of sugar.
** I use spelt soba noodles because I like to avoid traditional wheat where I can. Really though, any type of noodle will work in this dish (in a pinch I have made it with a random pack of spaghetti noodles).
I don't eat all that much soy so sometimes I leave the tofu out and just double the broccoli because it is truly the best part of this recipe :)
Yields 4 servings.