Tofu and Cashew Nut Stir-Fry
- 180 g Firm Tofu
- 2⅔ cup Cooked Brown Rice
- 5 tbsp Raw Cashews
- 1 cup Green Beans
- 1 cup Snow Peas
- 1 cup Mushrooms
- ½ cup Tamari Sauce
- 1 clove Garlic
- 1 small knob Ginger
- ¼ tsp Maple Syrup
Cook the rice as per packet instructions.
Chop the tofu into bite size pieces.
Top and tail the snow peas and beans, and slice the mushrooms. Crush the garlic and finely grate the ginger.
Spray some olive oil in a frypan and place over medium heat.
Add the tofu to the pan and after a minute or two add the vegetables. Cook for 6-7 minutes or until tofu is starting to brown
While tofu and vegetables are cooking, mix tamari sauce, crushed garlic, grated ginger and a drizzle of maple syrup in a small bowl.
Mix well and when tofu is cooked, pour the sauce over the stir-fry.
Place tofu stir-fry on a bed of cooked brown rice and top with cashews.
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