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Crispy Tofu and Cashew Kung Pao Stir-Fry
A vibrant and fiery vegetarian stir-fry featuring golden tofu, crunchy cashews, and crisp tender vegetables tossed in a glossy, savoury sauce.
- 400 g firm tofu
- 50 g cashew nuts
- 1 pc red bell pepper
- 4 pc spring onion
- 2 pc garlic
- 15 g ginger
- 1 tsp dry chilli flakes
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp caster sugar
- 1 tbsp cornflour
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
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- Step 1
Press the tofu gently with kitchen paper to remove excess moisture, then cut into 2cm cubes.
- Step 2
In a small bowl, whisk together the soy sauce, rice vinegar, caster sugar, cornflour, and 3 tablespoons of cold water to create the stir-fry sauce.
- Step 3
Slice the red bell pepper into bite-sized strips, chop the spring onions separating the white and green parts, and finely mince the garlic and ginger.
Stir-Frying
- Step 1
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat. Add the cashew nuts and toast for 2 minutes until golden, then remove and set aside.
- Step 2
Add the remaining tablespoon of vegetable oil to the hot pan. Toss the tofu cubes in a pinch of cornflour (optional) and add to the pan. Fry for 6-8 minutes, turning occasionally, until golden and crispy on all sides. Remove the tofu and set aside.
- Step 3
In the same pan, add the red bell pepper, white parts of the spring onions, minced garlic, ginger, and chilli flakes. Stir-fry briskly for 2 minutes until fragrant and the peppers are tender-crisp.
- Step 4
Return the crispy tofu and toasted cashews to the pan. Pour the sauce mixture directly over the ingredients.
- Step 5
Toss everything continuously for 1-2 minutes over high heat until the sauce bubbles, thickens, and glosses the ingredients evenly. Stir in the sesame oil.
- Step 6
Garnish with the green parts of the spring onions and serve immediately.
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