35min 4 ppl
Vegan Cashew Tofu with Dried Chilli
27 minutes
4 people
Medium31–60 min or 7–12 steps
27 min · 7 steps
Medium: 31–60 min or 7–12 steps
345 kcalper person
Protein 15g
Carbs 16g
Fats 24g
About this dish
The same golden tofu and toasted cashews as the vegetarian version, pushed hotter with an extra handful of dried chillies for real Thai-wok heat.
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 half7
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
