Thai-style tofu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sunflower oil |
| 1 | 285 g pack tofu; diced | |
| 1 | teaspoon | Lemon grass; finely chopped |
| 1 | tablespoon | Ginger; finely chopped |
| 1 | Bird eye chilli; deseeded and finely | |
| ; chopped | ||
| 50 | grams | Cashew nuts; toasted (2oz) |
| 1 | Red pepper; sliced | |
| 100 | grams | Shiitake muchrooms; sliced (3 1/2oz) |
| 1 | 200 g pack sugar-snap peas | |
| 250 | millilitres | Coconut milk; (8 floz) |
| 2 | tablespoons | Light soy sauce |
| 1 | tablespoon | Chopped coriander; plus extra to |
| ; garnish | ||
| Egg noodles to serve | ||
| 1 | tablespoon | Sesame oil |
Directions
Heat the oil in a wok or frying pan. Fry the tofu with the lemongrass, chilli and ginger for 2-3 minutes.
Add the red pepper, mushrooms and peas and fry for a further 2-3 minutes, then add the coconut milk and soy sauce. Bring to the boil and simmer for 10 minutes until the vegetables are tender. Stir in the cashew nuts and coriander.
Cook the noodles according to the instructions on the packet and toss with the sesame oil. Serve immediately with the Thai style tofu and garnish with coriander.
Converted by MC_Buster.
NOTES : A delicious quick and easy, dairy free stir-fry.
Converted by MM_Buster v2.0l.