Curries, Asian-style

Marinated tofu with cashews

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

300g firm tofu
6 tablespoons sweet chilli, ginger and soy marinade (we used Kikkomans)
200g rice noodles
spray oil
4 cups mixed vegetables, chopped (spring onion, red capsicum, celery, sugar snap peas)
¼ cup cashews

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Instructions

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1 Cut tofu in small chunks and toss in marinade. Set aside for 5 minutes.

2 Plunge noodles in boiling water and leave for 2 minutes. Drain and keep warm.

3 Heat a frying pan for a few minutes with a little oil spray. Add tofu. Cook for 2-3 minutes. Add vegetables. Stir-fry for 2 minutes.

4 Stir in cashews. Spoon noodles into bowls. Top with tofu stir-fry. Serve immediately.

Variations

Make it gluten free: Use gluten-free varieties of tofu and marinade.

Nutrition Info (per serve)

Calories 394 cal

Kilojoules 1650 kJ

Protein 16 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 65 g

Sugar 21 g

Dietary fibre 3 g

Sodium 670 mg

Calcium 230 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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