Tofu and Green Bean Stir Fry

Ingredients

270 g soba noodles
3 tsp sesame oil
600 g firm tofu, cut into 2 cm pieces
100 g white cup mushrooms, sliced
100 g oyster mushrooms, halved
1 Tbs finely grated ginger
2 garlic cloves, crushed
250 g green beans, trimmed, halved
4 spring onions, cut into 3 cm lengths
2 Tbs sweet chilli sauce
2 tsp salt-reduced soy sauce
1/2 cup coriander leaves
1 long red chilli, thinly sliced (optional)
1/4 cup (40 g) unsalted cashews, chopped
2 tsp sesame seeds, toasted

Method

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

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.

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. 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.

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

Credits: Coles

Photo Credits: Coles