Tofu & coconut stirfry
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 2 x 400 ml can coconut milk
- olive oil, to drizzle
- 1 tsp garlic, crushed
- 1 chilli, finely chopped (optional)
- 25 g fresh ginger, grated
- 60 g laksa paste
- 120 g king oyster mushrooms
- 2 tsp fresh lime, juiced
- 4 dried lime leaves
- 250ml good quality vegetable stock
- 50 g cashew nutes, roasted and ground
- 100 g cubed tofu
- 200 g runner beans
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the olive oil, garlic, chilli, ginger and laksa paste (see below) gently until fragrant in a saucepan over a medium to low heat.
- Add the remaining ingredients except the tofu and coconut milk and stir until all are incorporated. Stir-fry for 3 minutes.
- Add the tofu and coconut milk and heat through for 5 minutes.
- Serve warm.
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