Tofu and cashew chow mein
Crunchy cashews and vegetables
complement the soft texture of the noodles and tofu in this quick
and satisfying dish.
10 oz (280g) precooked thick wheat
noodles (typically found in the refrigerated section of the
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
2 tablespoons water
2 tablespoons canola or peanut oil
6 oz (170g) firm tofu — cut into cubes
1 carrot — cut into thin strips
2 cups small broccoli florets
2 cloves garlic — minced (crushed)
2 teaspoons finely grated ginger
½ cup roasted cashew nuts
LOOSEN the precooked noodles by soaking
in a bowl of hot water for 2-3 minutes, then drain and set aside.
MIX together the soy sauce, oyster sauce, sesame oil and water in a
bowl. HEAT a wok or large frying pan over a high heat, add the oil
and stir-fry the carrot and broccoli for 2 minutes. ADD the tofu and
stir-fry for 4 minutes. ADD the garlic and ginger and stir-fry for a
minute. STIR through the noodles then add the sauce mixture and
cashews and mix until thoroughly combined and heated through.
Variation: Flaked almonds can replace the cashews.