Vegetable and Tofu Stir-Fry with Peanuts, Lemon and Allégro 4% Herbs & Spices Cheese


15 ml (1 tbsp) of vegetable oil
500 ml (2 cups) of your choice of fresh vegetables (peas, bean sprouts, cherry tomatoes, broccoli, cauliflower, etc.), cut into thin strips or small florets
125 ml (1/2 cup) of tofu, cubed
15 ml (1 tbsp) of ginger, finely chopped
Juice of 1 lemon
60 ml (¼ cup) of unsalted peanuts, crushed
125 ml (½ cup) of Allégro 4% Herbs & Spices cheese, cut into small cubes
Salt and pepper to taste


In a wok, heat the oil over high heat. Add the vegetables and the tofu, and sauté for 3 minutes, stirring constantly. Reduce heat to medium. Add the ginger and the lemon juice.
Continue cooking for 1 minute, and then add the peanuts and the Allégro 4% Herbs & Spices cheese. Season lightly with salt and pepper. Continue stir-frying for 30 seconds. Serve immediately.
Preparation time: 15 minutes
Cooking time: 4½ minutes
Number of portions: 4

Serving suggestion

Serve over jasmine rice garnished with coriander leaves.


This recipe combines the heart health benefits of soy protein and peanuts with the tasty herbs and spices of Allégro cheese. It cooks in less than 5 minutes and tastes superb the next day for lunch too!
Chef/owner of Apollo Restaurant, Giovanni became a student of Paul Bocuse at 13 years of age. After refining his savoir-faire with some of the great chefs, studying molecular cuisine, travelling the globe, winning numerous prizes, and frequenting the highest spheres of the gastronomic world, it is here, with our passionate and curious people, that Giovanni most enjoys sharing his art.