Cashew and Coconut Tofu Stir Fry

Textures

My favourite thing about this dish was the variety of textures.  The chewy moist tofu, crunchy carrots, soft green beans with the aroma of coconut milk really comforted me after a day of books, books and more books.  I also treated myself to some corn on the cob, it really reminded me of my old life in Barbados. Good times.  Sometimes healthy can be comforting.

This recipe was adapted from FitnessMagazine.com

Ingredients:

2 tsp sesame oil, 1 tbsp of grated or lazy ginger, 1 minced garlic clove, 2 medium carrots (chopped), 1/2 can of green beans, 8 button mushrooms (chopped), 4 spring onions (chopped), 1/2 can light coconut milk, 1 handful of chopped cashew nuts, serve with brown rice and corn on the cob.

Method:

1. Start cooking the rice.
2. Heat up the oil, ginger and garlic for a minute.
3. Add tofu and fry for 8 mintues, turn once or twice.
4. Stir in vegetables, coconut milk and cashews.
5. Cover with tin foil and cook for 8 minutes.
6. Cook the corn on the cob for 8 minutes.
7. Serve the stir fry with the rice and corn. Enjoy.

Saffy's Top Tip

Use the rest of the coconut milk to make a curry or another stir fry.