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Tofu Cashew Noodle Bowl

Tofu and Cashew Noodle Bowl

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    20 mins

Vegetarian Healthy Tofu Easy Recipes

What You Will Need

Ingredients

  • 200 g dried egg noodles
  • 400 g firm tofu pressed and cut into 2cm cubes
  • 2 tbsp cornflour
  • 2 tbsp vegetable oil
  • 1 red capsicum thinly sliced
  • 1 carrot peeled and julienned
  • 150 g sugar snap peas trimmed
  • 4 spring onions sliced
  • ½ handful fresh coriander roughly chopped
  • 40 g roasted cashew nuts Chopped

Sauce Mix

  • 3 tbsp Lee Kum Kee Premium Soy Sauce
  • 2 tbsp rice vinegar
  • 1 tbsp Lee Kum Kee Pure Sesame Oil
  • 1 tbsp brown sugar
  • 1 clove of garlic crushed
  • 1 tsp finely grated fresh ginger
  • 1 tbsp water

Made with
Lee Kum Kee products

PRM SOYPRES 500ML FRONT V2

Soy Sauce

Premium Soy Sauce
PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger and water. Set aside.
  2. Bring a saucepan of salted water to the boil. Cook the egg noodles according to packet instructions, then drain and rinse under cold water. Set aside.
  3. Toss the tofu cubes with the cornflour until evenly coated. Heat the vegetable oil in a large non-stick frying pan or wok over medium-high heat. Fry the tofu for 6–8 minutes, turning occasionally, until golden and crisp on all sides. Transfer to a plate.
  4. In the same pan, add the capsicum, carrot and sugar snap peas. Stir-fry for 2–3 minutes until just tender. Return the tofu to the pan along with the prepared sauce. Stir to coat and cook for a further 1–2 minutes until the sauce is slightly thickened. Season with salt and pepper to taste.
  5. Divide the noodles between bowls. Top with the tofu and vegetable mixture. Scatter over the spring onions, coriander and cashews to serve.