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Rice Noodles, See serving suggestion on the packet
1tsp of each cumin powder and 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 a boil and add in the almond nut butter, 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.
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