Coconut and Jersey Greens Stir Fry with Tofu and Peanut Sauce

A quick and healthy vegan and gluten-free stir-fry featuring mixed Jersey greens, tofu, a creamy coconut milk base, and a flavorful peanut sauce.

Prep Time

15 minutes

Total Time

35 minutes

Calories

635 kcal

Difficulty

Easy

Equipment

1 item

Cost

£2.90/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Jersey•Asian•Thai

Cooking Style:

Quick & Easy•Stir-Fry

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

1block (14-16 oz)Extra Firm Tofu(Pressed to remove excess water)

£3.00

2tablespoonsCoconut Oil

£0.30

8cupsMixed Jersey Greens(Kale, Spinach, Cabbage Mix)

£2.50

1Red Bell Pepper(Thinly sliced)

£0.90

1cupBroccoli Florets(Small florets)

£0.80

1can (13.5 oz)Full-Fat Coconut Milk

£1.70

0.3cupPeanut Butter(Creamy or Crunchy)

£0.40

2tablespoonsMaple Syrup

£0.50

1tablespoonLime Juice(Freshly squeezed)

£0.20

2tablespoonsTamari (Gluten-Free Soy Sauce)

£0.30

1teaspoonsSriracha(Adjust to taste)

£0.15

2clovesGarlic(Minced)

£0.10

1teaspoonGinger(Grated)

£0.10

1tablespoonToasted Sesame Seeds(For garnish)

£0.25

2Green Onions(Sliced, for garnish)

£0.40

Total Cost

£11.60

£2.90 per serving

Instructions

1.
Press the tofu to remove excess water. Cut into cubes.
2.
In a wok or large skillet, heat 1 tablespoon of coconut oil over medium-high heat. Add the tofu and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
3.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the minced garlic and grated ginger and cook for about 30 seconds until fragrant.
4.
Add the sliced red bell pepper and broccoli florets to the skillet and cook for 3-5 minutes, or until slightly tender.
5.
Add the mixed Jersey greens to the skillet and cook until wilted, about 3-5 minutes.
6.
Pour in the coconut milk and bring to a simmer. Stir in the peanut butter, maple syrup, lime juice, tamari, and sriracha. Mix well until the peanut butter is fully incorporated and the sauce is smooth.
7.
Return the tofu to the skillet and stir to coat with the peanut sauce.
8.
Cook for another 2-3 minutes, allowing the flavors to meld.
9.
Serve immediately, garnished with toasted sesame seeds and sliced green onions.

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My Notes

Nutrition Information

Nutrition per serving (350g)

635 kcal / 2657 kJ

Carbs

32g

12% of RDA

Fat

47g

67% of RDA

Protein

31g

62% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

15 g

17% of RDA

Sodium

785 mg

34% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

For a spicier stir-fry, add more sriracha or a pinch of red pepper flakes.

You can substitute other vegetables based on your preference, such as carrots, snap peas, or bok choy.

Serve over rice or quinoa for a more complete meal, though the recipe is designed to be a standalone dish suitable for lunch.

Cooking Equipment

Wok or Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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