* 1 tbsp sesame seeds * 1 handful of fresh coriander * 1 handful of salted peanuts
### Instructions
**Before You Start**
1. Preheat oven to 190℃, fan setting | Mixing bowl | Small mixing bowl | Frying pan | Saucepan
**Marinade the tofu**
1. Cut the pressed tofu into small bite size chunks 2. In a mixing bowl, mix together the sesame oil, tamari, miso paste, rice vinegar, brown sugar and a good pinch of salt 3. Add in the tofu chunks and mix well until all of the tofu chunks are coated 4. Cover and leave in the fridge for at least 30 minutes (the longer the better though, so we like to do it early and leave it for 4 hours)
**Preheat the oven and roast the tofu**
1. Once the tofu has been marinating for a good amount of time, place the tofu chunks onto a large baking tray and roast for 25-30 minutes until crispy and golden
**Start the stir fry**
1. Slice the red peppers into thin strips 2. Place a large pan over a medium heat and add a drizzle of olive (or sesame) oil 3. Once warm, add the red pepper strips and a pinch of salt 4. Mix well and cook for 5-10 minutes until soft 5. Once soft, add the mangetout and cook for 5-10 minutes until soft with a slight bite
**Once the vegetables are cooked, add the noodles**
1. Add the noodles into the pan with the vegetables and mix well 2. Pour in the satay sauce and mix well, then add the tofu chunks (saving some for the top) and peanuts – you may want to mix through another dash of boiling water if the sauce is too thick
**Time to serve**
1. Spoon the stir fry noodles into serving bowls, top with tofu chunks, a sprinkle of sesame seeds, some coriander, roasted peanuts and a lime wedge on the side
3 Comments
### Ingredients
**Tofu**
* 1 tbsp toasted sesame oil
* 2 tbsp tamari
* 2 tbsp brown rice vinegar
* 1 tbsp brown sugar
* 1 tbsp brown rice vinegar
* 400g firm tofu – dried and pressed
* Pinch of salt
* 1 tbsp brown rice miso paste
**Stir Fry**
* 100g soba noodles
* 50g salted peanuts
* 1 handful of mangetout
* 2 red bell peppers
* olive oil
* 1 lime
**Satay Sauce**
* 2 tbsp boiling water
* 2 tbsp creamy tahini
* 2 tbsp peanut butter
* 1 tbsp maple syrup
* 1 lime
**To Serve**
* 1 tbsp sesame seeds
* 1 handful of fresh coriander
* 1 handful of salted peanuts
### Instructions
**Before You Start**
1. Preheat oven to 190℃, fan setting | Mixing bowl | Small mixing bowl | Frying pan | Saucepan
**Marinade the tofu**
1. Cut the pressed tofu into small bite size chunks
2. In a mixing bowl, mix together the sesame oil, tamari, miso paste, rice vinegar, brown sugar and a good pinch of salt
3. Add in the tofu chunks and mix well until all of the tofu chunks are coated
4. Cover and leave in the fridge for at least 30 minutes (the longer the better though, so we like to do it early and leave it for 4 hours)
**Preheat the oven and roast the tofu**
1. Once the tofu has been marinating for a good amount of time, place the tofu chunks onto a large baking tray and roast for 25-30 minutes until crispy and golden
**Start the stir fry**
1. Slice the red peppers into thin strips
2. Place a large pan over a medium heat and add a drizzle of olive (or sesame) oil
3. Once warm, add the red pepper strips and a pinch of salt
4. Mix well and cook for 5-10 minutes until soft
5. Once soft, add the mangetout and cook for 5-10 minutes until soft with a slight bite
**Once the vegetables are cooked, add the noodles**
1. Add the noodles into the pan with the vegetables and mix well
2. Pour in the satay sauce and mix well, then add the tofu chunks (saving some for the top) and peanuts – you may want to mix through another dash of boiling water if the sauce is too thick
**Time to serve**
1. Spoon the stir fry noodles into serving bowls, top with tofu chunks, a sprinkle of sesame seeds, some coriander, roasted peanuts and a lime wedge on the side
[Source](https://www.bosh.tv/recipes/satay-stir-fry—in-migration)
Looks tasty but fyi you listed brown rice vinegar twice in the tofu ingredients sections. Based on the instructions should one be miso?
As an Indonesian this ‘satay’ sauce breaks my heart