Basil Cashew and Tofu Noodle Stirfry

A flavorful dish with cashew, firm tofu, green and red bell peppers all mixed up with flat vermicelli rice noodles.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place cubed tofu in baking pan, bake for 10 mins at 400F

Step 2

Bring a medium pot with half filled with water to boil, add vermicelli noodles, turn off heat and let sit for 8 mins

Step 3

Place a non-stick pan on high heat

Step 4

Add chilli garlic sauce, soy sauce, maple syrup, cashews and toss/ mix

Step 5

Add chopped bell peppers toss/ mix for 5 mins

Step 6

Add baked tofu and basil, toss/ mix for 5 mins

Step 7

Add 1 tsp cornstarch to 1 cup cold water and stir until dissolved

Step 8

Add corn starch slurry to pan, remove from heat and mix until sauce is not too thick

Step 9

Strain and add vermicelli noodles to pan and mix well