Crispy Tofu Stir-Fry with Cashews

Ingredients

• 400g firm tofu, pressed and cubed
• 100g raw cashews
• 200g mixed vegetables (bell peppers, broccoli, snap peas)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 1 tsp chili flakes
• 2 green onions, sliced

Method

1. Press tofu and cut into cubes; pan-fry in vegetable oil until golden on all sides (8 minutes), then set aside.
2. Toast cashews in a dry pan over medium heat for 3 minutes until fragrant; remove and set aside.
3. In the same pan, add sesame oil and sauté garlic and ginger for 1 minute until aromatic.
4. Add chopped vegetables and stir-fry for 4 minutes until tender-crisp.
5. Mix soy sauce, rice vinegar, cornstarch, and chili flakes in a small bowl; pour into the pan with tofu and cashews, tossing gently until sauce coats everything (2 minutes).
6. Garnish with green onions and serve over steamed rice.