| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
Thai |
Sainsbury’s, Sainsbury12 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Sunflower oil |
| 1 |
|
285 g pack tofu; diced |
| 1 |
ts |
Lemon grass; finely chopped |
| 1 |
tb |
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 |
ml |
Coconut milk; (8 floz) |
| 2 |
tb |
Light soy sauce |
| 1 |
tb |
Chopped coriander; plus extra to |
|
|
; garnish |
|
|
Egg noodles to serve |
| 1 |
tb |
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:
“Religion: a mirage. Jesus: reality”