Recipe for Thai-Style Tofu 
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Yield:
4 servings
Ingredients:
Amount Ingredient
2 tbl Sunflower oil
1 x 285 g pack tofu, diced
1 tsp Lemon grass, finely chopped
1 tbl Ginger, finely chopped
1 x Bird eye chilli, deseeded and finely chopped
50 gm Cashew nuts, toasted (2oz)
1 x Red pepper, sliced
100 gm Shiitake muchrooms, sliced (3 1/2oz)
1 x 200 g pack sugar-snap peas
250 ml Coconut milk, (8 floz)
2 tbl Light soy sauce
1 tbl Chopped coriander, plus extra to garnish
Egg noodles to serve
Instructions:
Instructions: Heat the oil in a wok or frying pan. Fry the tofu with the lemongrass, chilli and ginger for 2-3 minutes.

Add the red pepper, mushrooms and peas and fry for a further 2-3 minutes, then add the coconut milk and soy sauce. Bring to the boil and simmer for 10 minutes until the vegetables are tender. Stir in the cashew nuts and coriander.

Cook the noodles according to the instructions on the packet and toss with the sesame oil. Serve immediately with the Thai style tofu and garnish with coriander.

NOTES : A delicious quick and easy, dairy free stir-fry.

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