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Thai-Inspired Crispy Tofu Stir-Fry with Broccoli and Cashew Sauce
Crispy cornstarch-coated tofu stir-fried with broccoli, then tossed in a cashew and coconut milk sauce with lime and fish sauce.
- 300 g firm tofu block
- 250 g broccoli florets
- 80 g cashew nuts, roasted and unsalted
- 1 medium red chilli, sliced
- 3 cloves garlic cloves, sliced
- 2 tbsp lime juice
- 2 tbsp fish sauce (or soy sauce for vegan)
- 120 ml coconut milk, light
- 60 ml vegetable oil
- 2 tbsp cornstarch
- 2 stalks spring onions, sliced
- 10 g coriander leaves, fresh
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Add to a shopping listHow the shopping list works →- Step 1
Press the tofu block between kitchen paper for 10 minutes to remove excess moisture. Cut into 2 cm cubes.
- Step 2
Toss tofu cubes with cornstarch, salt, and pepper in a bowl until evenly coated.
- Step 3
Heat 30 ml oil in a large wok or frying pan over high heat. Working in batches, fry tofu cubes for 3-4 minutes per side until golden and crispy. Transfer to a plate lined with kitchen paper.
- Step 4
In the same wok, add remaining 30 ml oil. Add sliced garlic and red chilli, stir-fry for 30 seconds until fragrant.
- Step 5
Add broccoli florets and stir-fry for 4-5 minutes until tender-crisp and lightly charred at the edges.
- Step 6
Make the cashew sauce: Blend roasted cashews with 120 ml coconut milk, lime juice, and fish sauce (or soy sauce) until smooth and creamy. Pour into the wok.
- Step 7
Return crispy tofu to the wok and toss gently to coat with sauce. Cook for 1-2 minutes until sauce thickens slightly and coats all ingredients.
- Step 8
Taste and adjust seasoning with lime juice or fish sauce as needed. Transfer to serving bowls, garnish with sliced spring onions and fresh coriander leaves. Serve immediately.
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