25 min · 1 serving · @Tess Begg
Cashew Tofu Stir Fry
Golden pan-fried tofu with capsicum, bok choy, broccoli and snow peas in a glossy soy-ginger sauce, finished with toasted cashews.
Nutrition per serving
- 370 kcal
- 23 g protein
- 25 g carbs
- 21 g fat
Ingredients
- 115 g firm tofu, pressed and cubed
- ¾ tsp cornflour (for the tofu)
- 1 pinch salt
- 1 pinch black pepper
- ¾ tsp oil
- ¼ red capsicum, sliced
- ¼ head bok choy
- 25 g small broccoli florets
- 15 g snow peas, halved
- ¼ red onion, sliced
- ¾ tsp minced ginger
- ½ garlic clove, minced
- 18 g cashews
- ¼ green onion, to top
- ¾ tbsp reduced-sodium soy sauce
- ¾ tsp vegan fish sauce (optional)
- 0.4 tsp rice wine vinegar or mirin
- ¾ tsp brown sugar or maple syrup
- ½ tsp cornflour (for the sauce)
- ¾ tbsp water
Steps
- Press the tofu, cut it into cubes and toss with cornflour, salt and pepper.
- Fry the tofu in the oil over medium-high heat until golden all over, then set aside.
- In the same pan, cook the red onion, garlic and ginger over medium heat until fragrant, then add the vegetables and cook until tender.
- Mix the soy sauce, vegan fish sauce, vinegar, sugar, cornflour and water into a sauce.
- Turn the heat to high, return the tofu, pour in the sauce and let it bubble until thickened and coating everything, then stir through the cashews. Top with green onion and serve with rice if you like.
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