21min 4 ppl
Cashew Tofu Stir-Fry
27 minutes
4 people
Medium31–60 min or 7–12 steps
27 min · 7 steps
Medium: 31–60 min or 7–12 steps
340 kcalper person
Protein 15g
Carbs 15g
Fats 24g
About this dish
Golden pan-fried tofu and toasted cashews stir-fried fast and hot with dried chillies and sweet peppers in a glossy soy sauce.
Allergy Info
Gluten, Soya, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic clovescrushed3
- Onionscut into wedges1
- Red Pepperdeseeded and sliced1
- Spring onionscut into batons2
Plant Proteins
- Firm tofupressed and cut into 2cm cubes400 g
Dried Goods
- Cashew Nuts60 g
- Sugar1 tsp
Spices & Seasonings
- Dried Red Chilliessnipped in half4
Oils & Condiments
- Vegetable Oil3 tbsp
- Light soy sauce2 tbsp
- Vegetarian oyster sauce2 tbsp
- Vegetable stock2 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Press the tofu and cut into 2cm cubes.
Approx. 6 minutes
2
Crush the garlic, cut the onion into wedges, and slice the red pepper and spring onions.
Approx. 6 minutes
3
Heat 1 tablespoon of the oil in a wok over medium-high heat and fry the tofu for 6 minutes, turning occasionally, until golden on all sides, then set aside.
Approx. 6 minutes
4
Heat the remaining oil in the wok over high heat, add the dried chillies and garlic and stir-fry for 2 minutes until the chillies darken and the garlic is fragrant.
Approx. 2 minutes
5
Add the onion and red pepper and stir-fry for 3 minutes until just softened.
Approx. 3 minutes
6
Return the tofu to the wok with the soy sauce, vegetarian oyster sauce, sugar and stock and toss for 2 minutes to coat.
Approx. 2 minutes
7
Stir in the cashew nuts and spring onions and toss for 2 minutes before serving.
Approx. 2 minutes
