Name: Coconut Curry with Tofu and Cashews
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 jar Birch & Waite Stir Fry Coconut Curry Sauce; 300g tofu (medium - firm), sliced; Vegetable oil; 100g cashews; 200g rice flat noodles; 100g snow peas, trimmed; 1 red capsicum, cubed; 1 yellow capsicum, cubed; 2 bunches bok choy, halved

Credit

AMY EDWARDS

Credit

AMY EDWARDS

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Pan fry tofu in a hot pan with a little oil until golden. Set aside on absorbent paper
Saute cashews in a hot pan. Stir regularly until golden and roasted. Set aside
Prepare noodles as directed on the packet. Drain well
Stir fry snow peas, capsicum, bok choy for 2-3 minute in a hot pan
Combine all ingredients back in the pan. Heat through and serve

Pan fry tofu in a hot pan with a little oil until golden. Set aside on absorbent paper
Saute cashews in a hot pan. Stir regularly until golden and roasted. Set aside
Prepare noodles as directed on the packet. Drain well
Stir fry snow peas, capsicum, bok choy for 2-3 minute in a hot pan
Combine all ingredients back in the pan. Heat through and serve

Pan fry tofu in a hot pan with a little oil until golden. Set aside on absorbent paper
Saute cashews in a hot pan. Stir regularly until golden and roasted. Set aside
Prepare noodles as directed on the packet. Drain well
Stir fry snow peas, capsicum, bok choy for 2-3 minute in a hot pan
Combine all ingredients back in the pan. Heat through and serve

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