Ingredients:
- 200g of soba noodles
- 500g firm tofu, cut into cubes
- 2 teaspoons of ground turmeric
- 1 tablespoon of Cobram Estate Chilli Infused Extra Virgin Olive Oil
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 broccoli, cut into florets
- 1 red capsicum, sliced
- 1/2 cup of corn kernels
- 1/2 cup of cashews
- 2 teaspoons of chilli flakes, optional
- Fresh coriander leaves, to serve
Sauce:
- 1/3 cup of tahini
- 1/4 cup of Cobram Estate Chilli Infused Extra Virgin Olive Oil
- 1/2 a lime, juiced
Method:
- Cook the soba noodles as per the packet instructions and set aside.
- To make the sauce, combine the tahini, the Cobram Estate Chilli Infused Extra Virgin Olive Oil and lime juice in a bowl and set aside.
- Add the tofu and turmeric to a bowl and gently stir. Heat a frypan to medium heat, drizzle ½ tablespoon of the Cobram Estate Chilli Infused Extra Virgin Olive Oil, add the tofu and cook until golden on each side. Set aside.
- Meanwhile, in a separate frying pan/wok on medium heat, drizzle the remaining ½ tablespoon of Cobram Estate Chilli Infused Extra Virgin Olive Oil and cook the onion and garlic until softened. Add the broccoli, capsicum and corn and cook for a further 3 minutes. Add the sauce and cashews and cook for a further 2 minutes. Once cooked, stir through the soba noodles and tofu.
- Sprinkle with chilli flakes and coriander leaves to serve.