Tofu Cashew Stir-Fry

Serves 2

Recipe:

1pk Tofu (or 200g firm)

Stir-fry Noodles* for 2

50g cashews

1 carrot

1 red pepper

150g sugar snaps

25ml soy sauce

10ml oil

1tsp chilli flakes

1/2tsp dried garlic

Fresh garlic (1tblsp when diced)

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*I would opt for wholegrain dried noodles here but they were sold out at the shop so we bought pre-made wok noodles instead (wok/stir-fry noodles are not the same as those noodles you cook in a pot of water with a flavour sachet, those noodles are full of oil and aren’t healthy. Normal stir-fry noodles are low in fat and are much healthier).

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Method:

1.Using the 10 ml oil in a small pan, fry the finely chopped ginger on high heat for 2 mins.

2. Chop your peppers and chop your tofu and add them to the ginger, frying on med-high heat. Allow to cook for a further 5 minutes while moving on to step 3. (Don’t add extra oil if dries up, just keep tossing the veg with a spatula and add small drops of water if it dries up).

3. In a separate frying pan, add sugar snaps and finely chopped carrots and add about 3 tblsp of water to the pan. Cook over high heat. They should be cooking for 7-10 minutes while continuously adding drops of water to avoid it drying up.

4. Cook noodles as per instructions.

5. Add the contents of the small pan to the big pan and mix. Add cashews and chilli and garlic and fry over medium heat until well mixed.

6. Lastly add soy sauce and noodles and fry over a low-medium heat for 2-3 minutes until evenly cooked and mixed.

7. Serve up and enjoy!

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I hope you enjoy this meal. Its one of my favourite meals ever cooked. However, if I make it again I’ll be upping the qty of the veg and I’ll use wholegrain noodles. Also, it’s important not to use oil freely. The oil is needed for the ginger to sauté and to brown the tofu. If the food starts to dry up or burn, water does the trick as long as it’s added in drops.