Thai-style Tofu
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Thai | 4 | Servings | |
INGREDIENTS
| 2 | T | Sunflower oil |
| 1 | 285 g pack tofu, diced | |
| 1 | t | Lemon grass, finely chopped |
| 1 | T | Ginger, finely chopped |
| 1 | Bird eye chilli, deseeded | |
| and finely | ||
| chopped | ||
| 50 | g | Cashew nuts, toasted 2oz |
| 1 | Red pepper, sliced | |
| 100 | g | Shiitake muchrooms, sliced |
| 3 1/2oz | ||
| 1 | 200 g pack sugar-snap peas | |
| 250 | Coconut milk, 8 floz | |
| 2 | T | Light soy sauce |
| 1 | T | Chopped coriander, plus |
| extra to | ||
| garnish | ||
| Egg noodles to serve | ||
| 1 | T | Sesame oil |
INSTRUCTIONS
Heat the oil in a wok or frying pan. Fry the tofu with the lemongrass, chilli and ginger for 2-3 minutes. Add the red pepper, mushrooms and peas and fry for a further 2-3 minutes, then add the coconut milk and soy sauce. Bring to the boil and simmer for 10 minutes until the vegetables are tender. Stir in the cashew nuts and coriander. Cook the noodles according to the instructions on the packet and toss with the sesame oil. Serve immediately with the Thai style tofu and garnish with coriander. Converted by MC_Buster. NOTES : A delicious quick and easy, dairy free stir-fry. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 197
Calories From Fat: 146
Total Fat: 16.8g
Cholesterol: 0mg
Sodium: 181.2mg
Potassium: 338.2mg
Carbohydrates: 10g
Fiber: 3.7g
Sugar: 2.5g
Protein: 4.7g