Spicy Cashew Tofu
Ingredients
- 14oz firm tofu or store-bought local fried tofu cut into cubes (~2cups)
- 1 medium onion - sliced
- 3 cloves garlic - sliced
- 5-6 dried chili, seeds removed, then boiled in hot water until soft
- 1/2 cup diced green bell pepper
- 1/4 cup green onions - cut into matchsticks long
- 1/4 cup dry roasted cashews
- oil for cooking, salt to taste
- light cornstarch slurry (optional)
- sauce:
- 1 tablespoon soy sauce, 1/2 tablespoon stir fry sauce, 2 teaspoons dark soy sauce, 1/2 teaspoon sugar, 1/2 teaspoon salt, a pinch of white pepper *adjust sauce for gluten-free version
Preparation
Tofu prep: If using fresh tofu, pressed and cut tofu into bite-size cubes. You can coat them with cornstarch before pan-frying to get a crispy outer layer or just pan fry without coating. Once ready, be sure to season with some salt.
In a heated non-stick pan with 3 teaspoons oil, sauté onion until translucent.
Add garlic and continue to sauté until fragrant.
Then, add the bell pepper, prepared tofu, chili, and sauce. Toss until all ingredients are well combined. Add the cornstarch slurry if using.
Season accordingly or add more water if you prefer a saucier dish. If more water is added, you need to adjust the cornstarch slurry.
Finally, stir in the cashews and green onions.
Serve warm with rice.