

Tofu and cashew nut stir-fry
Ingredients
- 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
Log In or Sign Up to save this recipe to your shopping list.
Instructions
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.
Variations
Make it gluten free: Use gluten-free varieties of noodles, tofu, soy sauce and sweet chilli sauce.
Nutrition Info (per serve)
-
Calories 538cal
-
Kilojoules 2250kJ
-
Protein 25g
-
Total fat 20g
-
–Saturated fat 3g
-
Carbohydrates 65g
-
–Sugars 19g
-
Dietary fibre 11g
-
Sodium 690mg
-
Calcium 250mg
-
Iron 8.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
RELATED ADVICE LATEST ADVICE