Spicy Cashew Tofu Bowl
Ingredients
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
Main
- 14oz firm tofu or store-bought fried tofu, cut into cubes (~2 cups)
- 1 medium onion, sliced
- 3 cloves garlic, sliced
- 5-6 dried chili, seeds removed and boiled 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)
Preparation
If using fresh tofu, press and cut into bite-size cubes. Optionally coat with cornstarch and pan-fry for a crispy outer layer, then 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 well combined. Add cornstarch slurry if using, and season accordingly. Add more water if a saucier dish is preferred, adjusting the slurry as needed.
Stir in the cashews and green onions.
Serve warm with rice.
Notes
Yields 2-3 servings.
Adjust sauce for gluten-free version by using gluten-free soy sauce and stir fry sauce.
