Cashew Tofu Stir Fry👇🏼😍 Looking for an easy and tasty dinner or meal prep idea? You’ve got to try this recipe!
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Serves 4
Sauce:
1 tbsp vegan fish sauce (optional, add more soy if not using)
3 tbsp soy sauce
1/2 tbsp rice wine vinegar or mirin
1 tbsp brown sugar
2 tsp cornflour/starch
3 tbsp water
Tofu:
450g firm tofu
1 tbsp corn flour
Pinch of salt and pepper
Other:
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
1/2 cup cashews
Press the tofu to remove any water and dice into cubes. Add to a bowl with cornflour, salt and pepper. Toss to coat the tofu.
Add a frypan over medium/high heat and add a tbsp of oil. Cook the tofu until golden all over and set aside.
In the same pan add the red onion, garlic and ginger over medium heat and cook until fragrant. Add the vegetables and cook until tender.
Turn the heat to high, add the tofu back in and pour in the sauce. Allow the sauce to bubble and cook until everything is coated and the sauce has thickened, then mix through cashews.
Serve with the rice and enjoy!
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