Tofu and Vegetable Stir Fry

• 12 ounces firm tofu, cut into 2 cm cubes
• 1 tablespoon light soy sauce
• 1 tablespoon chili sauce
• 1 teaspoon sesame oil
• 2 ounces egg noodles
• 1 tablespoon vegetable oil
• 8 ounces pak choi or 8 ounces spinach
• 1 red pepper, deseeded and cubed
• 6 spring onions, cut into 5 cm lengths
• 3 ounces fresh snow peas
• 1 tablespoon cashew nuts, roughly chopped

1. Marinate the tofu with the soy, chilli sauce and sesame oil.
2. Meanwhile, cook the noodles in boiling water for 4 minutes or until tender.
3. Drain and return to the pan.
4. Heat the oil in a wok or large frying pan, then add the tofu.
5. Fry for 2-3 minutes until golden.
6. Tip into the pan of noodles.
7. Cut off the pak choi leaves and chop the stems on a slant.
8. Add the stems to the wok with the pepper, spring onions, mangetout and cashew nuts and stir fry for 3-4 minutes until softened.
9. Return the noodles and tofu to the wok.
10. Throw in the pak choi leaves or spinach.
11. Toss and divide between plates.

firm tofu, soy sauce, chili sauce, sesame oil, egg noodles, vegetable oil, choi, red pepper, spring onions, snow peas, cashew nuts

Taken from www.food.com/recipe/tofu-and-vegetable-stir-fry-82250 (may not work)