High protein chunky tofu and cashew stir fry

• 200g tofu (pressed)
• 150g rice noodles (cooked)
• Large clove of garlic
• 2 tbsp sesame seeds
• ¼ cup of cashews
• Coconut Oil
• Soy Sauce
• Chinese 5 spices
• Fresh/ground ginger300g Mixed thinly sliced vegetables (beansprouts, carrots, water chestnuts, onion, bamboo shoots, cabbage & mangetout)

1. In a bowl add 3 tbsps of soy sauce, sesame seeds, chopped garlic, ginger and 1 tbsp of Chinese spices. Stir together ready for the tofu.
2. Cut the tofu into long chunky strips and dip into the marinade covering completely. Set each strip aside on a plate and let it soak up the liquid while you prepare the vegetables.
3. Peel and finely chop your vegetables including garlic and fresh ginger (use ground if no fresh).
4. On a high heat in a wok/pan add a teaspoon of coconut oil and fry the vegetables. Keep the vegetables moving so they don’t burn. Add more ginger, Chinese spices and soy sauce.
5. After 2 or 3 minutes in a separate pan heat some oil and fry the tofu. Turning every couple of minutes. It should be brown and slightly crisp but don’t let it burn.
6. Pour the remaining marinade over the vegetables and stir again. Now add the rice noodles and stir in until they are mixed with the veg and coloured by the sauce.
7. After 8-9 minutes you are now ready to serve.

Tip: The trick is to keep the heat high but to keep turning the veg and noodles so they cook quickly and retain all their nutrients. Keep the tofu a little crispy by frying it for 2 minutes then turning.