Cashew Tofu Stir-fry
Serves 4
Directions
- 1Press the tofu to remove any water and dice into cubes.
- 2Add the tofu to a bowl with cornflour, salt and pepper.
- 3Toss to coat the tofu.
- 4Add a frypan over medium/high heat and add a tbsp of oil.
- 5Cook the tofu until golden all over and set aside.
- 6In the same pan add the red onion, garlic and ginger over medium heat and cook until fragrant.
- 7Add the vegetables and cook until tender.
- 8Turn the heat to high, add the tofu back in and pour in the sauce.
- 9Allow the sauce to bubble and cook until everything is coated and the sauce has thickened.
- 10Mix through cashews.
- 11Serve with rice and enjoy.
Ingredients
- 450 g firm tofu
- 1 tbsp corn flour
- Pinch salt
- Pinch pepper
- 1 tbsp vegan fish sauce
- 3 tbsp soy sauce
- 0.5 tbsp rice wine vinegar or mirin
- 1 tbsp brown sugar
- 2 tsp cornflour/starch
- 3 tbsp water
- 1 red capsicum, sliced
- 1 head bokchoy, halved
- 1 cup small broccoli florets
- 1 cup snow peas, halved
- 1 red onion, sliced
- 1 tbsp minced ginger
- 2 garlic cloves, minced
- 1 green onion, for topping
- 0.5 cup cashews
Equipment
bowlfrypan
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