Tofu with Cashew Nuts & Yellow Bean Sauce

Nutrition per serving

Calories	483 kcal
Protein	16.2 g
Carbs	62 g
Fats	20 g
Saturated Fat	2 g

Monounsaturated Fat	6.9 g
Polyunsaturated Fat	3.7 g
Sugars	5.5 g
Fiber	4.2 g
Sodium	686 mg

Ingredients

	Green Onions/Spring Onions or Scallions (including tops and bulb)
	Garlic
	Ginger
	Extra Firm Tofu
	Cashew Nuts
	Rice Noodles
	Soy Sauce (tamari)
	Vinegar, Rice
	Sesame Oil
	Olive Oil
	Broccolini (tenderstem)
	Yellow Bean Sauce

Preparations
1. Finely spring the slice onion.

2. Peel/ finely dice the garlic and ginger.

3. Drain the tofu and press out the moisture using paper towels. Cut into bite-size pieces.

4. Lightly crush the cashews.

Cooking Instructions
1. Bring a medium pot of lightly salted water to boil. Add the noodles and cook for 4 minutes. Add the tenderstem broccoli 2 minutes toward the end of cooking the noodles. Drain and return to the pot in cold water.

2. Place the cashew in a dry frying pan over medium-low heat. Stir frequently (every 15 seconds or so) and cook for a few minutes until golden brown. Remove to a bowl and set aside.

3. To make the sauce, in a small bowl, combine the soy, rice vinegar, yellow bean sauce and 2 ½ tbsp of water. Add the tofu and gently mix to coat.

4. Heat ½ a tbsp of oil in the same frying pan used for the cashews over medium heat. Add the tofu and cook for about 4 minutes. Add ½ tsp of sesame oil, the white part of the spring onion, ginger and garlic and cook for a minute. Add the sauce and mix well to combine. Finally, add the drained noodles/tenderstem and continue to cook until warmed through.

5. Serve in a bowl with the cashew nuts and green part of the spring onion sprinkled over the top.