Tofu and cashew nut stir-fry
- 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
- ½ cup roasted unsalted cashew nuts
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.
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.
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.
Nutrition Info (per serve)
Total fat 20g
Saturated fat 3g
Dietary fibre 11g
Make it gluten free: Use gluten-free varieties of noodles, tofu, soy sauce and sweet chilli sauce.
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