10th Sep 2015
Rice Noodles, See serving suggestion on the packet
1tsp of each Cumin powder, turmeric powder mixed well with the peanut butter mixture
4 Pak Choy
20 pods Mangetout
6 tbsp Almond Nut Butter
Juice and zest of 1 Lime
400g Cauldron Original Tofu, cubed
1-2 tbsp Chilli Infused Olive Oil
1-2 depending on preference Red Chilli
Salt to taste
Step 1: Bring 100mls of water to the boil and add in the almond nut butter and lime juice and zest and mix well. Once cool, add the drained tofu and ensure it is well coated. Leave for at least 30 minutes or overnight in the fridge.
Step 2: Cook the noodles as per instructions on the packet. Drain.
Step 3: Meanwhile stir fry the mangetout in chilli infused olive oil for 3 minutes and add the pak choy for a further 2 minutes to soften, add in the drained noodles and tofu along with the marinade.
Step 4: Stir fry to heat through.
In a time when cool heads are needed – it’s more than the current heatwave that’s melting minds, writes Amanda...
This summer the government will allow my children into a bar, but not to their gymnastics camp. Amanda Cassidy on...
Who is demanding the fetishization of young girls anyway?”When I was working in my early twenties, and even my late...
Wimbledon in 2021 and once again female athletes are singled out on the playing field, a great deal of the...
This is a great way to get a juicy roast chicken, bursting with flavour. Bord Bia’s Spatchcock Chicken...
Don’t miss this year’s IMAGE Business Summit, with an expert line-up, skills masterclasses, keynote addresses and more.Back by popular demand,...
Despite some media coverage, the beds are actually focused on sustainability as opposed to intimacy restrictions. Recently, distance runner Paul...