Almond Butter Stir-fry With Shredded Roasted Tofu


Serves 2

For the tofu:

200g tofu

2 Tbs Knorrs stock

2 Tbs olive oil 

1 tsp Salt 

1 tsp Pepper

1 Tbs dried herbs

For the almond butter sauce:

3 Tbs The Hemp Butter Co almond butter 

120mls VV Mylk almond 

3 Tbs soy sauce 

1 Tbs rice wine vinegar 

3 kaffir like leaves 

Juice from 1 lemon 

2 Tbs maple syrup 

For the rest:

1 large carrot diced

1 capsicum sliced 

1 onion diced 

Small tin bamboo shoots 

1/2 cauliflower cut into florets 

2 handfuls baby spinach leaves 

1 Tbs crushed garlic 

2 cups cauliflower rice 

Olive oil for frying



1. Grate your tofu. Place on a baking tray lined with baking paper. Add the rest of your tofu ingredients and toss until combined. Spread evenly on the tray and roast in the oven at 180•C for 10 mins. Keep checking to see it doesn’t burn.

2. Add your sauce ingredients to a blender with 1/2 cup of water and blend until smooth.

3. In a frying pan add a dash of oil and your crushed garlic on a medium-low heat for 1 min. Add your onion and a bit of salt and stir fry for a further 5 mins. Add your carrot, cauliflower, capsicum and bamboo shoots and stir fry for another 5 minutes.

4. Add your almond butter sauce and stir fry for a few more mins. Add a splash of water if it’s too thick. Add your spinach leaves and cook until they are wilted down.

5. In another frying pan add your cauliflower rice with a dash of oil, little salt and fry until slightly browned. 

6. Serve on 2 plates and top with your shredded roasted tofu and enjoy! 

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