Tofu Noodle Stir-fry

RECIPE BY CREINA DIARY

Perfect for hot summer days, this recipe is refreshing, light and oh so flavourful. The tofu and the crisp veggies really shines through. 

INGREDIENTS

  • Rice Noodles, 100 g
  • Cashew Nuts, 15 g
  • Garlic Cloves, 2 (thinly sliced)
  • Broccoli Stems, 6
  • Red Pepper, 1 (deseeded and cut into strips)
  • Red Onion, 1 (finely sliced)
  • Tofu, 150 g (cubed)
  • Light Soy Sauce, 2 tbsp

METHOD

  1. Toast the cashews in a frying pan on a low heat for 3-4 minutes until they are golden. Then set them on aside.
  2. Bring a large pan of water to boil and add the rice noodles. Cook for 4-5 minutes, drain and rinse under cold water.
  3. Get a wok and add the broccoli, red pepper, onion and garlic. Cook over high heat. Keep tossing the pan to avoid the ingredients from sticking.
  4. Add the noodles and soy sauce to the work and toss for 1-2 minutes to coat the noodles. Remove from the heat and keep to one side while you prepare the tofu.
  5. Cook the tofu until golden. Then add it to the noodles along with the cashew nuts.
  6. Serve in your favourite Coconut Bowls and enjoy!

 

 

Cristina is passionate about all things travel and adventure. She hopes to inspire others to create the adventure of their dreams.

Instagram: @creina.diary

Website: www.mylittleworldoftravelling.com


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