Cashew Tofu Stir Fry

• servings: Serves 4

Ingredients

Save this video, give it a try and follow @tessbegg for more 🌿

Sauce:

1 tbsp vegan fish sauce (optional)

3 tbsp reduced sodium soy sauce

1/2 tbsp rice wine vinegar or mirin

1 tbsp brown sugar or maple syrup

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 bok choy, 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 tofu to a large bowl with cornflour, salt and pepper. Toss to coat the tofu.

Directions

Place 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 slightly, then mix through cashews.

Serve with the rice and enjoy!