Ingredients
The following ingredients have 6 Servings
- 350 g firm tofu
- 2 tablespoons soy sauce
- 3 tablespoons plum sauce
- ½ cup warm water
- 3 teaspoons oil
- 2 × 85 g packets 2-minute curry-flavoured noodles
- ¼ cup water, extra
- 1 small onion, cut into eighths
- 1 clove garlic, crushed
- 1 teaspoon grated fresh ginger
- 1 cup sliced beans
- 1½ cups broccoli florets
- 1 red capsicum, sliced and cut on the diagonal
- ½ cup toasted Sanitarium Cashews
Instruction
- <p><strong>1.</strong> Cut tofu into slices 1.5 cm thick, then cut slices into fingers 1.5 cm thick. Place in a flat dish.</p> <p><strong>2.</strong> Combine soy sauce, plum sauce and warm water. Pour over tofu. Marinate for several hours or overnight.</p> <p><strong>3.</strong> Drain tofu on paper towels. Reserve the marinade.</p> <p><strong>4.</strong> Heat oil in wok or non-stick frying pan. Add tofu and brown well on all sides. Remove tofu from pan; drain. Cut into cubes.</p> <p><strong>5.</strong> Cook 2-minute noodles according to instructions on packet without flavour sachets. Drain well.</p> <p><strong>6.</strong> Add extra water and one curry-flavoured sachet to pan. Add onion, garlic and ginger; stir-fry for 2 minutes.</p> <p><strong>7.</strong> Add beans, broccoli and capsicum and stir-fry further 4–5 minutes.</p> <p><strong>8.</strong> Stir through tofu, noodles and reserved marinade until heated. Toss through Cashews.</p>
