recipes_Australia_Issue_129_April_2017

APRIL 2017 recipes+ 7

family budget family budget family budget family budget family budget

400g thick fresh rice noodles

1 tablespoon vegetable or peanut oil,

plus 1 tablespoon extra

200g fried tofu puffs

150g snake beans, cut into 5cm lengths

125g can baby corn, drained,

halved lengthwise

1 red onion, thinly sliced

1 red capsicum, thinly sliced

2 cloves garlic, crushed

¾ cup boiling water

1 large vegetable stock cube

175ml can coconut milk

¼ cup smooth peanut butter

¼ cup sweet chilli sauce

2 tablespoons kecap manis

¼ cup Thai basil leaves (optional)

¼ cup coarsely chopped unsalted peanuts

1 Place noodles in a heatproof bowl. Cover

with boiling water. Stand for 5 minutes or

until tender. Stir with a fork to separate

strands. Drain.

2 Heat a wok or large frying pan over high

heat. Add oil; swirl to coat surface. Stir-fry

tofu puffs for 2 minutes or until browned.

Transfer to a heatproof plate.

3 Add extra oil to wok; stir-fry beans and

corn for 2 minutes or until just tender. Add

onion, capsicum and garlic; stir-fry for a

further 2 minutes or until tender. Whisk

the boiling water, crumbled stock cube,

coconut milk, peanut butter, sweet chilli

sauce and kecap manis in a jug.

4 Return tofu to wok, along with the

sauce mixture. Bring to the boil. Reduce

heat; simmer for 1 minute or until the

sauce thickens slightly. Serve stir-fry

on a bed of rice noodles, topped with

basil leaves and peanuts.

Satay Tofu Stir-fry

SERVES 4 PREP 15 minutes COOK 10 minutes

BUDGET

WINNER

$3.

A SERVE

BUDGET TIPS

Omit the snake

beans. Use regular

beans instead.

Use regular

basil instead

of Thai basil