Tofu and cashew nut stir-fry
Serves: 4
Time to make: 15 mins
Total cost: $17.20 / $4.30 per serve
(at time of publication)
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
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
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.
Photographer: Carolyn Robertson
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
