Name: Tofu & cashew stir-fry
Total time: 35 min
Yield: 1
Cuisine: asian
Ingredients: 350 g firm tofu; groundnut oil; 40 g cashew nuts; 5 cloves of garlic; 1-2 fresh red chillies; 2 pak choy; 6 spring onions; 2 tablespoons mirin or dry sherry; 2 tablespoons low-salt soy sauce; 1 tablespoon runny honey; 1 tablespoon sesame oil; 2 teaspoons rice wine vinegar

Tofu & cashew stir-fry

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Total Time:
35 minutes

Delicious stir-fry with tofu, cashews, greens, and chili kick.

Ingredients:

350 g firm tofu
groundnut oil
40 g cashew nuts
5 cloves of garlic
1-2 fresh red chillies
2 pak choy
6 spring onions
2 tablespoons mirin or dry sherry
2 tablespoons low-salt soy sauce
1 tablespoon runny honey
1 tablespoon sesame oil
2 teaspoons rice wine vinegar

Instructions:

Cut the tofu into bite-sized rectangles. Pat dry with kitchen paper to remove excess moisture, then season with sea salt and black pepper. Heat groundnut oil in a wok until hot. Test by dropping a piece of tofu – it should sizzle and turn golden. Fry tofu in batches for 5 to 8 minutes until golden, turning regularly. Toast cashew nuts until golden, then crush lightly. Slice the garlic and deseed the chillies. Quarter the pak choy lengthways, then halve each piece again. Slice spring onions into 2cm pieces. Remove tofu and drain on kitchen paper. Discard most of the oil, leaving 1 tablespoon in the pan. Return to medium-high heat. Fry garlic and chilli for 1 minute, then add pak choy and spring onions. Cook for 3 to 4 minutes. Add mirin, soy sauce, honey, sesame oil, and vinegar. Stir for 1 minute. Add cashews and tofu, toss to warm through, then serve.

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