This is perfect dinner for when you are in hurry and you want something quick, filling and delicious.
I love all the Asian inspired flavours which they just work perfectly with the fried tofu and cashew nuts.
200 gr of rice noodles
1 handful cashews, roughly chopped
250gr of firm tofu sliced into cubes
1 teaspoon of coconut oil
For the sauce
2 spring onions, finely chopped
2 garlic cloves, minced
2 tbsp of smooth and runny peanut butter
2 tbsp of coconut aminos sauce
1 tbsp of tamari sauce
2 tbsp rice vinegar
1 tsp chilli flakes
2 tbsp water
Extra fresh spring onion finely chopped
2 tbsp of Food Doctor Super Seeds Mix
Place the rice noodles in a bowl and cover them with boiling water and let sit for 5-10 minutes until they become soft while you are preparing the rest.
Whisk all the sauce ingredients together in a small bowl until combined and set aside onto side.
Heat the coconut oil to a large pan on medium heat. Add the tofu pieces and cook them onto each side for 2-3 minutes. Reduce heat to medium low and add the sauce, give it a quick toss and then add the drained rice noodles.
The noodles should be soft but still chewy. If they are still a bit hard add another splash of water and keep cooking the noodles in the pan.
Transfer the noodles into a bowl and add the cashews, chopped spring onion and mixed seeds.