Cashew Tofu Stir Fry
Equipment
Ingredients
Sauce
reduced sodium soy sauce (liquid)
45 ml
rice wine vinegar (liquid)
7.5 ml
brown sugar (granulated)
12.5 g
cornstarch (powder)
10 g
water (liquid)
45 ml
Tofu
firm tofu (pressed, cubed)
450 g
cornstarch (powder)
10 g
salt (granulated)
1 g
black pepper (ground)
1 g
Vegetables
red capsicum (sliced)
1 piece
bok choy (halved)
1 head
broccoli florets (florets)
150 g
snow peas (halved)
100 g
red onion (sliced)
1 piece
ginger (minced)
15 g
garlic (minced)
2 cloves
green onion (sliced)
1 piece
Nuts
cashews (whole)
75 g
Instructions
Prepare the tofu
Press the tofu to remove excess water, then dice into cubes and coat with cornstarch, salt and pepper.
Cook the tofu
Heat oil in a pan over medium-high heat and cook the tofu until golden on all sides.
Sauté aromatics
In the same pan, cook red onion, garlic, and ginger over medium heat until fragrant.
Cook vegetables
Add all vegetables to the pan and cook until tender but still crisp.
Combine and thicken sauce
Return tofu to pan, add sauce, and cook until sauce thickens and coats everything evenly. Mix in cashews.
Serve
Serve hot with rice and garnish with green onion.
Original recipe
Storage
Best enjoyed fresh. Store rice separately if preparing ahead.
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