Marinated Tofu with Cashews
Nutrition per serving
Calories | 435 kcal |
Protein | 14.7 g |
Carbs | 66.6 g |
Fats | 12.7 g |
Saturated Fat | 1.4 g |
Monounsaturated Fat | 4.3 g |
Polyunsaturated Fat | 1.9 g |
Sugars | 9.4 g |
Fiber | 5 g |
Sodium | 940 mg |
Ingredients
Soy Sauce | |
Sweet Chili Sauce | |
Tofu, Firm Plain | |
Rice Noodles | |
Olive Oil | |
Red Bell Pepper (capsicum) | |
Green Onions/Spring Onions or Scallions (including tops and bulb) | |
Beans, Green Snap | |
Cashew Nuts | |
Ginger | |
Celery |
Preparation
1. Prepare rice noodles according to package instructions. Drain and keep warm.
2. Chop spring onions, red pepper, celery and sugar snap peas.
3. Slice tofu into cubes.
Cooking
1. To make the marinade, in a small bowl, combine the sweet chilli sauce, ginger and soy sauce. Add the tofu and mix to coat well. Set aside for 5 minutes.
2. Heat oil in a non-stick frying pan over medium-high heat. Add tofu and stir-fry for 2-3 minutes until golden brown.
3. Add vegetables and continue to stir-fry for 2 minutes. Remove from heat and stir in the cashew nuts.
4. Serve on top of noodles in a bowl.