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Roast the chestnuts for 15 minutes then drain and remove outer skins. Set aside.
Heat the oil in a wok or large non stick frying pan over medium high heat. Add the garlic, ginger and chestnuts and cook for 1 minute before adding 2 tablespoons water and the Asian greens. Stir fry until just wilted then add the hoisin sauce. Cook for another minute, add the tofu and gently continue to stir fry until the tofu is warmed through. Serve immediately with rice noodles.
Energy 1630kJ (390kcal), Protein 18g, Total fat 7g, Saturated fat 1g (14% of total fat), Monounsaturated fat 2g, Polyunsaturated fat 3g, Carbohydrates 59g, Fibre 8g, Sodium 399mg