Instructions:
1. Chop a selection of veg (here I have used red cabbage, red pepper, white onion, and tomato) and add into a wok. Grate about 2cm fresh ginger and add this in too:
2. Add enough soy sauce to cover the bottom of the wok - probably about 5/6 tablespoons - stir everything and begin to heat through.
[I tend to use 'light' soy sauce, as it's a bit healthier than the usual.]
3. Add about 1cm boiling water and a pinch of salt and pepper and bring everything to the boil:
4. While that is simmering away make a peanut sauce by putting two tablespoons of peanut butter in a bowl, adding a little boiling water, and stirring:
5. Chop a block of tofu and add this and the peanut sauce into the wok:
6. Simmer for about 8-10 minutes, then serve with rice or noodles:
[I used Tilda 'brown basmati and quinoa' microwave rice here. Microwave rice is a good cheat if you don't feel like co-ordinating a pan of rice at the same time as doing all the above!!]
