Cashew Apricot Tofu Stir Fry
Ingredients
Apricot base
- 2 cups fresh apricots, chopped
- 1/2 cup water
- 1 tbsp agave or maple syrup
- 1 tsp lemon juice
Tofu
- 1 block (16oz) super firm tofu, cubed
- 1/2 cup corn starch
- 1/3 cup all purpose flour
- 1 cup water
- 1 tsp sea salt
- 1/3 cup avocado oil
Sauce
- 1/2 cup apricot compote
- 1 tbsp cornstarch dissolved in 1/2 cup water
- 3 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 1/2 tbsp sriracha (optional)
- 1 tsp toasted sesame oil
- 1 tsp agave or maple syrup
Stir fry
- 1 cup baby bell mushrooms, quartered
- 3/4 cup onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 1/3 cup raw cashews
- 2 medium cloves garlic, minced
- 1 tbsp avocado oil
- 1 tsp sea salt
- Chopped scallions to top
Preparation
Apricot compote
Combine all apricot base ingredients in a pot and bring to a boil, then lower the heat to a simmer, cover, and cook until the apricots have completely broken down and the sauce has reduced and thickened, about 20 minutes. Transfer to a blender and pulse until smooth.
Crispy tofu
In a bowl, combine the corn starch, flour, water, and salt. Whisk until you achieve a pancake batter consistency. Add the tofu cubes and stir until all pieces are well coated. Heat the avocado oil in a pan and fry the tofu until golden on all sides.
Stir fry
Heat up the avocado oil in a skillet and, once hot, add the cashews and toast for 1 minute, stirring constantly.
Add the onion and cook for 2-3 minutes, then add the garlic, mushrooms, bell peppers, and salt, and cook for 5-7 minutes.
Meanwhile, combine all the sauce ingredients in a pot and whisk as it heats until it thickens to a consistency slightly thinner than honey, about 2-3 minutes. Set aside.
Once the mushrooms are cooked and peppers have softened, add the crispy tofu and the apricot sauce, and cook for 1 more minute. Remove from heat, top with chopped scallions, and serve alongside your favorite grain.
Notes
Serve with your favorite grain, such as cilantro farro, for a complete meal.
