Soba Stir Fry with Golden Chilli Tofu

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:

1. Cook the soba noodles as per the packet instructions and set aside.  
2. 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. 
3. 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.  
4. 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. 
5. Sprinkle with chilli flakes and coriander leaves to serve.