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
Stir fry
- 1 block cubed crispy tofu
- 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
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
Preparation
Apricot compote
Combine all apricot base ingredients in a pot and bring to a boil, then lower heat to a simmer, cover, and cook until apricots have completely broken down and sauce has reduced and thickened, about 20 minutes. Transfer to a blender and pulse until smooth.
Tofu frying
In a bowl, combine the corn starch, flour, water, and salt. Whisk until you have a pancake batter consistency. Add the tofu and stir until all pieces are well coated. Heat the oil and fry the tofu until nice and golden on all sides.
Stir fry method
Heat up the avocado oil and once hot, toss in 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 let cook for 5-7 minutes.
Meanwhile, combine all the sauce ingredients in a pot and whisk as it heats until it has thickened to a consistency just a little thinner than honey, about 2-3 minutes. Set aside.
Once the mushrooms are cooked and peppers have softened, add the tofu and the apricot sauce, and cook for 1 more minute. Remove from heat, top with chopped scallions, and serve alongside your favorite grain.
Tips
Serve with your favorite grain, such as cilantro farro.
