Tofu and cashew nut stir-fry
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Time to make:
$4.30 per serve
(at time of publication)
Full ingredients list:
1 tablespoon sunflower or canola oil
1 onion, cut in wedges
1 large (750g) packet frozen stir-fry vegetables
400g udon noodles
300-400g tofu, chopped in large cubes
3 tablespoons salt-reduced soy sauce
1 tablespoon sweet chilli sauce
1/2 cup roasted unsalted cashew nuts
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat oil in a wok. Add onion and cook over a high heat for a couple of minutes. Add vegetables and stir-fry for a couple of minutes.
Step 2 Add noodles. Mix well and heat over a lower heat for a few minutes before adding tofu. Stir carefully while heating for another few minutes.
Step 3 Add soy sauce and sweet chilli sauce. If you want to use less of these sauces, add 1-2 tablespoons water to the mix to get the sauce to the right consistency. Add cashew nuts and stir through just before serving.
Make it gluten free: Use gluten-free varieties of noodles, tofu, soy sauce and sweet chilli sauce.
About this recipe
First published: April 2011