Preheat the oven to low and put water on to boil. To make the marinade, peel the garlic and crush it into a bowl. Add the soy sauce, sherry, sesame oil, sugar and pepper, then stir.
Drain the tofu and cut into oblongs 1 cm thick, add to the marinade and leave to soak.
Peel and finely chop the ginger. Top and tail the snow peas. Clean the mushrooms and slice thinly. Quarter and seed the capsicum, stack the pieces and slice into long strips. Put them all aside.
Remove any damaged outer leaves from the cabbage or lettuce, then cut across into 1-cm slices. Trim and slice the spring onions.
Heat 1 tablespoon peanut oil in a frying pan over moderate heat. Drain the tofu, reserving the marinade, stir-fry for 3 minutes, then remove and keep warm.
Heat the remaining oil in the pan. Add the ginger, snow peas and mushrooms and stir-fry for 2 minutes. Then add the capsicum, stir-fry for 2 minutes more, and add the cabbage or lettuce and the spring onions and stir-fry for a further 2 minutes.
Put the noodles into a bowl, add salt and cover with boiling water. Stir gently, cover and put aside for as long as instructed on the packet.
While the noodles are soaking, pour the reserved marinade into the vegetables, add the cashew nuts and stir for 1–2 minutes until hot.
Stir the tofu into the vegetable mixture and keep warm. Drain the noodles. Mix with the vegetables and serve immediately.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C, E and folate, and calcium and zinc.