Thai Spicy Cashew Tofu Stir-Fry

Updated at: Mon, 01 Jan 2024 18:27:42 GMT

Step 1

1. In a bowl, combine the torn tofu with the light soy sauce, sugar, and cornflour for the marinade. Mix well to coat the tofu. Set aside for 10 minutes to marinate.

Step 2

2. Heat 2 tablespoons of oil in a wok or large skillet over medium heat. Stir-fry the marinated tofu for 5-7 minutes until golden brown and crispy. Remove the tofu from the wok and set it aside. Toast the cashews in the same wok until browned, then remove and set them aside.

Step 3

3. In the same wok, add the remaining tablespoon of oil. Stir-fry the garlic, onion, and dried chilies for 2 minutes until fragrant.

Step 4

4. Add the mushrooms, red bell pepper, and spring onions to the wok. Stir-fry for an additional 2-3 minutes until slightly tender.

Step 5

5. In a small bowl, whisk together all the ingredients for the stir-fry sauce: light soy sauce, kecap manis, vegan fish sauce, vegan oyster sauce, sesame oil, sugar, and cornflour.

Step 6

6. Pour the stir-fry sauce into the wok and mix well with the vegetables. Cook for another minute until the sauce thickens.

Step 7

7. Add the cooked tofu and toasted cashews to the wok. Stir-fry for 2 minutes to heat through and combine the flavours.

Step 8

8. Remove from heat and serve the Spicy Cashew Tofu Stir-Fry hot with steamed rice or noodles.

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