Stir-fried tofu, cashews and vegetables with noodles

Stir-fried tofu, cashews and vegetables with noodles

By
From
What's for Dinner?
Serves
2-3
Prep
15 mins
Cooking time
15 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
180g ramen noodles
200g tofu, cut into 2 cm cubes
2 teaspoons Sichuan salt and pepper chicken skewers
oil, for cooking
1 small red chilli, seeded and finely diced
2 teaspoons grated root ginger
4 onions, sliced
200g broccolini, trimmed and cut into 2 cm lengths
200g snow peas, strings removed and cut in half
200g asparagus, woody ends trimmed and cut into 2 cm lengths
3 tablespoons vegetable stock or chinese rice wine
80g toasted cashews
2 tablespoons soy sauce

Method

  1. Bring a saucepan of water to the boil. Add the noodles and cook for 3–4 minutes, or until tender. Drain well and set aside.
  2. Toss the tofu cubes with the salt and pepper mix until well coated.
  3. Place a wok over high heat. Add a splash of oil, then the tofu, and cook for 2–3 minutes or until golden brown all over. Lift onto paper towel to drain.
  4. Wipe the wok clean, then return it to the heat and add another splash of oil. Add the chilli, ginger and spring onions and cook for 1–2 minutes or until fragrant, stirring often to avoid burning. Add the broccolini, snow peas and asparagus and cook for 2–3 minutes, stirring often. Add the stock or rice wine, cover with lid and cook for 2 minutes.
  5. Add the drained noodles to the wok along with the tofu and cashews. Add the soy sauce and toss gently to combine. Serve immediately.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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