Shalini Ekanayake is a current Master of Human Nutrition student at Deakin University with hopes of becoming a registered clinical nutritionist upon completion. She has a strong passion for cooking and loves trying her hand at various cuisines and experimenting with all sorts of ingredients! Of all the types of cuisines, her favourites are Italian and of course Sri Lankan cuisine (her family’s culture).

Check out our full range of recipes here.

Tofu Soba Noodle Stiry Fry

Ingredients:

• 450g Firm tofu cut into cubes
• 1 bunch of broccolini cut into florets
• 410g can of baby corn spears cut into thirds
• 1 cup of pearl mushrooms
• 270g packet of soba noodles
• 2 tbsp salt reduced soy sauce
• 1 tbsp of chilli sauce
• 1/3 cup of cashews
• 4 tbsp of sesame oil

Method:

1. Cook the soba noodles as per the instructions on the packet
2. Take the tofu out of the packaging and pat dry with paper towel, then cut into small cubes
3. Prepare the broccolini, pearl mushrooms and corn
4. Heat a pan with sesame oil and cook the tofu until golden brown and firm. Remove from heat.
5. Add a little more sesame oil and cook the broccolini, mushrooms and corn
6. Add the soy sauce and chilli sauce
7. Finally add the cashews and stir in the noodles
8. Season with salt