Place a large, deep nonstick frying pan or wok over a medium heat and toast the cashew nuts for 1-2 minutes until they turn golden brown, stirring regularly and taking care that they do not burn. Tip onto a board, roughly chop and set aside.
Cut the tofu into 3cm chunks and pat with kitchen paper until you have removed as much of the liquid as possible. Heat the oil in the same pan used to toast the nuts and fry the tofu in two batches over a fairly high heat for 4–5 minutes until golden brown on all sides. Drain on kitchen paper and set aside. Discard the oil.
Pour the sesame oil into the same pan and stir fry the mangetout, mushrooms and red pepper over a medium-high heat for 3 minutes. Add the spring onions, garlic, ginger and chilli and stir-fry for 1 minute more. Shake the noodles and bean sprouts into the pan and cook with the vegetables for 3 minutes, tossing constantly until hot. (Use two wooden spoons to help toss and combine the ingredients.)
Tip the cashew nuts and tofu back into the pan, add the coriander and season with soy sauce. Toss gently together until the tofu is hot then divide between 4 warmed bowls and serve with lime wedges for squeezing.
See more Vegan recipes