Cashew Tofu Stir-fry w/ Coconut Rice
Serves 2
Directions
- 1Add the rice, coconut milk and water to the casserole pan.
- 2Bring to a boil, then place on the lid, reduce the heat and simmer until the liquid has been absorbed and the rice is fluffy.
- 3Mix together the sauce ingredients until smooth.
- 4Dice the tofu and toss in the flour, salt and pepper.
- 5Cook the tofu in a pan with a little sesame oil over medium heat until golden. Set tofu aside.
- 6Add the vegetables to the pan over medium heat and cook until tender.
- 7Add the tofu back in and pour in the sauce.
- 8Toss until everything is coated, then mix through cashews.
- 9Serve with the rice and enjoy.
Ingredients
- 3 tbsp soy sauce
- 0.5 tbsp mirin
- 2 tbsp sugar
- 2 tsp minced garlic
- 1 pinch pepper
- 2 tsp cornflour/starch
- 3 tbsp water
- 300 g firm organic tofu, pressed
- 1 tbsp corn flour
- salt
- pepper
- 2 cups mix of red, green and yellow capsicum, sliced
- 1 head bok choy, halved
- 0.5 cup small broccoli florets
- 0.5 red onion, sliced
- 1 shallot, sliced
- 1 tbsp minced ginger
- 1 green onion, for topping
- 0.5 cup cashews
- 1.5 cup jasmine rice, rinsed well
- 300 ml full-fat coconut milk
- 80 ml water
- 1 pinch salt
- 1 pinch sugar
Equipment
Cosmic Cookware Cosmo mini setmini fry panmini casserole panpan
Tips
- For the coconut rice, bring to a boil, then place on the lid, reduce the heat and simmer until the liquid has been absorbed and the rice is fluffy.
- Cook the tofu in a pan with a little sesame oil over medium heat until golden.
- If you are new to cooking or looking for a quick wholesome meal, you're going to love this recipe.
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