Tamarind Tofu Stirfry

This sticky stir fry is delicious and tangy and a really simple veggie week day dinner. You can mix up the veggies if you prefer something else or want to use anything up but this is my favourite combo. The tamarind is such a delicious base for the sauce and adds great flavour to the tofu.

200g of brown rice flat noodles (brown rice also works well with this!)

280g of tofu

2 large mushrooms

1 red pepper

a handful of cashews

2 tablespoons of tamarind

2 tablespoons of tamari

1/2 tablespoon of flour

1 tablespoon of ginger

1 tablespoon of honey

2 cloves of garlic

Turn on the grill and slice the tofu into 1cm thick pieces. Place them under the grill for about 3 minutes on each side.

While the tofu is under the grill, move on to the sticky sauce. Add the tamarind to a pan on a medium heat. Crush the garilc and grate the ginger, then add these, the honey, tamari and flour to the pan. Mix well and allow to thicken. Once a treacle consistency has formed, transfer it into a small bowl to one side.

Spread a little of the tamarind onto one side of the tofu, grill for a minute then repeat on the other side. Then remove and place to one side.

Slice the peppers and mushrooms, then fry in a wok on a medium heat. Then cook the noodles according to the packet.

Cut the tofu into cubes and add to the wok. Keep everything moving to avoid burning.

Add about 50ml of water to the remaining tamarind sauce and stir well. Once the noodles have cooked, run them under cold water to prevent sticking. Then add these to the pan with the veg and pour over the sauce. Mix well then serve topped with the cashews.