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Spicy Cashew Tofu by Woon Heng

Name: Spicy Cashew Tofu by Woon Heng
Cuisine: Thai
Ingredients: 14oz firm tofu or store-bought local fried tofu cut into cubes (~2 cups); 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; 1/4 cup dry roasted cashews; oil for cooking, salt to taste; light cornstarch slurry (optional); 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

Stir-fryVeganVegetarianMain DishesEasy MealsGluten FreeDinnersLunchDairy-freeGluten-freeThaiKosherHalalTofu

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Vegan Recipes | Plant Based

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Ingredients

14oz firm tofu or store-bought local fried tofu cut into cubes (~2 cups)
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
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

Preparation

If using fresh tofu, press and cut into bite-size cubes. Coat with cornstarch before pan-frying for a crispy outer layer or pan fry without coating. Season with salt.
In a heated non-stick pan with 3 teaspoons oil, sauté onion until translucent.
Add garlic and continue to sauté until fragrant.
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, adjust the cornstarch slurry.
Stir in the cashews and green onions.
Serve warm with rice.

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