Hoisin cashew tofu stir fry
A delicious and very easy Asian stir fry featuring a rich sauce made with hoisin sauce, soy sauce, sesame oil and garlic. The cashews add a bit of a bite to contrast with the softness of the tofu, and you can add as much chili as you like! It goes best with white rice.
Recipe inspired from Vegan Richa.
Ingredients
- Main
- 2 tsp oil (9g)
- 40g raw cashews
- 1 dried red chili, broken, or 1/2 tsp chili flakes
- 4-5 garlic cloves, crushed (13g)
- 1/2 tsp ginger paste
- 55g brown onion, chopped
- 60g chopped green capsicum or broccoli/broccolini
- 210g firm tofu, cubed
- 1/8 tsp white pepper
- 1/8 tsp black pepper
- Sauce
- 1 tbsp soy sauce (16g)
- 2 tsp rice vinegar (10g)
- 3 tbsp hoisin sauce (50g)
- 1/4 tsp sugar
- 1/4 tsp sesame oil
Instructions
- Mix all sauce ingredients in a small bowl and reserve.
- Cut tofu in small cubes and reserve.
- Heat up pan over medium/high heat and toast the cashews, stirring constantly. When they are golden, reserve.
- In the same pan, heat up 1 tsp oil over medium/high heat, and fry the tofu cubes until they start to get golden on the sides. Don't overcook them either so they don't dry out, and reserve.
- In the same pan, heat up 1 tsp oil over medium heat and fry chili flakes + onions until they soften.
- Add broccoli/capsicum and keep frying for a few minutes to soften the vegetables a little.
- Add garlic + ginger and keep frying until they no longer smell raw. If needed, lower heat and add 1-2 tablespoon(s) of water to avoid burning.
- When the vegetables are cooked (with a little bit of a bite left in them), add tofu, cashews, sauce, and turn heat back up to medium.
- Stir constantly to coat everything in the sauce, and keep cooking for a few minutes. Add water if necessary.
- Turn off heat, cover with a lid and let the flavours infuse a little.
- Serve over rice.