Recipe – Tofu, Chilli & Cashew Noodles

Serve 4 people
Takes 15 minutes to make
No oil or salt added
Ingredients
500g firm tofu cubed
1 C sliced mushrooms
1/2 C sliced snow peas
1/4 C sliced red Capsicum
1/2 C sliced yellow squash
1/2 C sliced celery
1/2 C Unsalted cashew nuts
1 packet of hokkien noodles
2 Tsp ketjap manis (sweet soy sauce)
1 vegetable stock
4 Tsp water
3 thai sliced chillies
1/2 C chopped coriander
1 tsp cracked pepper
Instructions
Place the tofu in a non stick frying pan with one tablespoon
of water, one chilli and ginger then saute for a few minutes
then leave to the side in a bowl
Using the same non stick frying pan saute the mushrooms for a few minutes then leave to the side in a bowl
In a large frying pan place the vegetable stock with 3 tablespoons of water then add the snow peas, red capsicum, yellow squash, celery and stir fry for a few minutes then add the ketjap manis and hokkien noodles then combine
Lastly add the cracked pepper, chilli, tofu, mushrooms and cashew nuts then leave on a low heat for a few minutes gently toss all of the elements together
Garnish with a fresh red chilli and coriander then serve

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