Tofu and vegetable stir-fry

Serves: 4

Prep time: 15min

Cooking time: 10min

Ingredients

270g soba noodles

3 teaspoons sesame oil

600g firm tofu, cut into 2cm pieces

100g white cup mushrooms, sliced

100g oyster mushrooms, halved

1 tablespoon finely grated ginger

2 garlic cloves, crushed

250g green beans, trimmed, halved

4 spring onions, cut into 3cm lengths

2 tablespoons sweet chilli sauce

2 teaspoons salt-reduced soy sauce

½ cup coriander leaves

1 long red chilli, thinly sliced (optional)

¼ cup (40g) unsalted cashews, chopped

2 teaspoons sesame seeds, toasted

Method

Step 1

Cook the noodles in a large saucepan of boiling water following packet directions or until just tender. Drain well.

Step 2

Meanwhile, heat half the oil in a wok or large non-stick frying pan over medium-high heat. Add the tofu and cook, turning occasionally, for 5 minutes or until golden brown and heated through. Transfer to a plate and cover with foil to keep warm.

Step 3

Add the remaining oil to the wok or pan with the combined mushroom, ginger and garlic. Stir-fry for 3 minutes or until the mushroom is light golden.

Step 4

Return the tofu to the pan with the beans, spring onion, sweet chilli sauce and soy sauce. Stir-fry for 1-2 minutes or until the beans are just tender.

Step 5

Divide the noodles and tofu mixture among bowls. Top with coriander, chilli, if using, cashew and sesame seeds.