Name: Tofu and Cashew Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (60 ml) chili sauce; 2 tablespoons (30 ml) soy sauce; 2 tablespoons (30 ml) mirin; 1/2 teaspoon (2.5 ml) sambal oelek; 1/2 teaspoon (2.5 ml) cornstarch; 1 block 1 lb (454 g) firm tofu, cut into 1-cm (4-cm) thick and 1/2-inch (4-cm) long sticks, patted dry; 1/3 cup (75 ml) cornstarch; 1/2 cup (125 ml) peanut or olive oil; 4 green onions, chopped; 1 teaspoon (5 ml) chopped fresh ginger; 2 cloves garlic, finely chopped; 1 cup (250 ml) unsalted cashews, toasted; 1/4 cup (60 ml) chopped fresh cilantro (optional); Salt and pepper

Preparation

Sauce

In a bowl, combine all the ingredients. Set aside.

Tofu Stir-Fry

In a large bowl, combine the tofu sticks with the cornstarch. Shake to remove any excess. Set aside on a plate.
In a wok, heat the oil. Fry the tofu in half the time, until lightly browned. Season with salt and pepper. Remove the sticks from the wok with a slotted spoon and set aside on a baking sheet lined with paper towels. Discard the oil from the wok except for 30 ml (2 tablespoons).
In the wok, stir-fry the onions, ginger, and garlic for about 1 minute. Add the sauce and bring to a boil. Add the tofu and nuts and cook, stirring constantly, until warm through and well coated with the sauce. Serve immediately over rice. Sprinkle with cilantro. If desired, serve with steamed broccoli.

Comments

Nell v.

5 stars June 3rd, 2019

This is a delicious flavourful meal, a great way to eat tofu. I added more vegetables for a greater variety.
Tristan G.

May 27th, 2018

@Kumi D. I believe they mean the sweet, tomato-style chili sauce. I made the same mistake the first time..!
Kumi D.

March 2nd, 2018

Are you certain that it is 1/4 c. chilli sauce in this recipe. So incredibly hot---but tasty.
Monica R.

5 stars November 3rd, 2015

This recipe is amazing!!! Served with basmati rice and steamed broccoli....perfect!