Coconut Curry with Tofu and Cashews

Coconut Curry with Tofu and Cashews

Prep: 10 min

Cook: 15 min

Serves: 4

Difficulty:

Cuisine:

Saved:

126

Recipe by: Birch and Waite

Quick tofu stir-fry to make at home in no time.

Credit: AMY EDWARDS

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Coconut Curry with Tofu and Cashews

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

Method:

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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