Tofu sauté with cashew nuts

Serves : 4

Preparation time : 5 minutes

Cooking time : 6 minutes

Ingredients

• 500 ml (2 cups) extra-firm tofu, cubed
• 1 red bell pepper, julienned
• 250 ml (1 cup) Shiitake mushrooms, halved (stems removed)
• ½ broccoli, chopped
• 60 ml (4 tbsp.) canola oil
• 60 ml (4 tbsp.) hoisin sauce
• 5 ml (1 tsp.) Sriracha sauce (hot sauce)
• 250 ml (1 cup) cashews
• 4 portions cooked ramen noodles
• Salt and pepper to taste

Broth

• 1 l (4 cups) vegetable broth
• 60 ml (4 tbsp.) coconut milk
• 1 pinch cinnamon, ground
• 5 ml (1 tsp.) ginger, ground
• 1 pinch cloves

Preparation

1. In a saucepan, bring broth, coconut milk, cinnamon, ginger and cloves to a boil. Check the seasoning.
2. Meanwhile, in a hot pan, fry the tofu, red bell pepper, mushrooms and broccoli in the oil for 3-4 minutes.
3. Add the hoisin sauce, Sriracha and cashew nuts and cook for a further 2 minutes.
4. In each bowl, divide the ramen noodles, tofu mixture and broth.