Cashew Tofu Stir-fry

Serves 4
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Directions

  1. 1Press the tofu to remove any water and dice into cubes.
  2. 2Press the tofu to remove any water and dice into cubes.
  3. 3Press the tofu to remove any water and dice into cubes.
  4. 4Add the tofu to a bowl with cornflour, salt and pepper.
  5. 5Add the tofu to a bowl with cornflour, salt and pepper.
  6. 6Add the tofu to a bowl with cornflour, salt and pepper.
  7. 7Toss to coat the tofu.
  8. 8Toss to coat the tofu.
  9. 9Toss to coat the tofu.
  10. 10Add a frypan over medium/high heat and add a tbsp of oil.
  11. 11Add a frypan over medium/high heat and add a tbsp of oil.
  12. 12Add a frypan over medium/high heat and add a tbsp of oil.
  13. 13Cook the tofu until golden all over and set aside.
  14. 14Cook the tofu until golden all over and set aside.
  15. 15Cook the tofu until golden all over and set aside.
  16. 16In the same pan add the red onion, garlic and ginger over medium heat and cook until fragrant.
  17. 17In the same pan add the red onion, garlic and ginger over medium heat and cook until fragrant.
  18. 18In the same pan add the red onion, garlic and ginger over medium heat and cook until fragrant.
  19. 19Add the vegetables and cook until tender.
  20. 20Add the vegetables and cook until tender.
  21. 21Add the vegetables and cook until tender.
  22. 22Turn the heat to high, add the tofu back in and pour in the sauce.
  23. 23Turn the heat to high, add the tofu back in and pour in the sauce.
  24. 24Turn the heat to high, add the tofu back in and pour in the sauce.
  25. 25Allow the sauce to bubble and cook until everything is coated and the sauce has thickened.
  26. 26Allow the sauce to bubble and cook until everything is coated and the sauce has thickened.
  27. 27Allow the sauce to bubble and cook until everything is coated and the sauce has thickened.
  28. 28Mix through cashews.
  29. 29Mix through cashews.
  30. 30Mix through cashews.
  31. 31Serve with rice and enjoy.
  32. 32Serve with rice and enjoy.
  33. 33Serve with rice and enjoy.

Ingredients

  • 450 g firm tofu
  • 450 g firm tofu
  • 450 g firm tofu
  • 1 tbsp corn flour
  • 1 tbsp corn flour
  • 1 tbsp corn flour
  • Pinch salt
  • Pinch salt
  • Pinch salt
  • Pinch pepper
  • Pinch pepper
  • Pinch pepper
  • 1 tbsp vegan fish sauce
  • 1 tbsp vegan fish sauce
  • 1 tbsp vegan fish sauce
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 0.5 tbsp rice wine vinegar or mirin
  • 0.5 tbsp rice wine vinegar or mirin
  • 0.5 tbsp rice wine vinegar or mirin
  • 1 tbsp brown sugar
  • 1 tbsp brown sugar
  • 1 tbsp brown sugar
  • 2 tsp cornflour/starch
  • 2 tsp cornflour/starch
  • 2 tsp cornflour/starch
  • 3 tbsp water
  • 3 tbsp water
  • 3 tbsp water
  • 1 red capsicum, sliced
  • 1 red capsicum, sliced
  • 1 red capsicum, sliced
  • 1 head bokchoy, halved
  • 1 head bokchoy, halved
  • 1 head bokchoy, halved
  • 1 cup small broccoli florets
  • 1 cup small broccoli florets
  • 1 cup small broccoli florets
  • 1 cup snow peas, halved
  • 1 cup snow peas, halved
  • 1 cup snow peas, halved
  • 1 red onion, sliced
  • 1 red onion, sliced
  • 1 red onion, sliced
  • 1 tbsp minced ginger
  • 1 tbsp minced ginger
  • 1 tbsp minced ginger
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 1 green onion, for topping
  • 1 green onion, for topping
  • 1 green onion, for topping
  • 0.5 cup cashews
  • 0.5 cup cashews
  • 0.5 cup cashews

Equipment

bowlfrypan