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.

Serves 2


 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

To serve:

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.


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