House of Asia > Recipes > Walnut and tamarind stir-fry with tofu

Walnut and tamarind stir-fry with tofu

20 min.

2 servings

mild

4.8 / 5. Number of votes: 6

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This quick stir-fry is perfect for busy people! Springy noodles topped with a sweet and sour sauce with a spicy kick. Tamarind paste and peanut butter give the dish a unique flavor and aroma. This recipe was created in collaboration with an influencer. Flymetothespoon.

Pasta Vegetables Thailand Tofu 15-30 minutes

Ingredients

125 gr Chow Mein noodles
3 tablespoons sesame oil
180 g diced tofu
2 tablespoons of potato starch
½ teaspoon of salt
1 shallot, finely chopped
2 cloves of garlic, finely chopped
1 chili pepper, finely chopped
2 cm of ginger, finely chopped
½ cup of broccoli florets
1 yellow pepper cut into strips
½ cup of fresh green peas
½ cup roasted cashew nuts
½ bunch of chopped chives

SOS:

2 tablespoons of tamarind paste
2 tablespoons fish sauce
2 tablespoons oyster sauce
2 tablespoons of peanut butter
1 tablespoon maple syrup

A method of preparing

In a bowl, combine the salt and cornstarch, then add the tofu and coat thoroughly. Heat a little sesame oil in a pan and fry the tofu cubes on all sides until golden brown.
Prepare the pasta according to the instructions on the package and reserve the soaking water.
In a bowl, mix all the sauce ingredients and add about 1 cup (250 ml) of the pasta water.
Heat sesame oil in a pan and sauté the garlic, chili, shallot, and ginger. Add the broccoli, bell pepper, and peas, then sauté for 2-3 minutes. Add the sauce and pasta, and mix thoroughly.
Serve the dish with nuts and chives.