Stir Fried Tofu With Cashews Recipes

CASHEW TOFU STIR FRY

Steps:

• Preheat oven to 200C/400F. Place cashews on a baking tray and place in the oven for 3-4 minutes, until golden brown. Toss half way, making sure they don't burn. Remove from the oven and set aside. OR toast in a dry pan on medium heat for a few minutes until lightly golden.
• Slice the block of tofu in half and then into six strips. Now you can use your hands to break each strip into about four or five chunks, about 1 inch in size. If you find that too tricky you can score a line with the knife first before breaking up, or just cut into cubes. Breaking the tofu is going to result in a crispier exterior.
• Place the tofu chunks into a bowl with the cornflour and some salt and pepper. Toss well so all the edges of the tofu is fully coated in the flour. If you need to add a little more cornflour then do so.
• Heat 2 tbsp oil in a wok or frying pan on medium-high heat. Add the tofu and fry for around 6-7 minutes, flipping occasionally, until golden brown and crispy. If your pan isn't big enough you can do it in two rounds, careful not to overcrowd the pan. It should be crispy and dry looking on the outside.
• Add a bit more oil to the wok and add minced garlic, thinly sliced spring onion and red pepper. Cut the red pepper into roughly 1 inch pieces. Add the roasted cashews.
• Fry for a couple of minutes and make the sauce. Mix all the ingredients (minus the cornflour and water) in a small bowl.
• Add to the wok and let it sizzle whilst you mix the cornflour and water to make a slurry. Add and stir, cook for about 20-30 seconds and then serve.
• Top with some extra spring onion and sesame seeds and serve with rice or your favourite sides!

CASHEW VEGGIE STIR FRY WITH CHICKEN OR TOFU

Steps:

• Press your tofu. Set a layer of 5-6 paper towels on a plate. Add tofu and top with more paper towels. Place three or four more plates on top and let sit for 20-30 minutes. This will press the excess water out of the tofu. But watch your plates! You don't want them to topple and break (some use books to avoid this but I'm a plate girl myself).
• Cook the rice according to package directions. You'll want to start the rice first because it may take the longest to cook.
• Prep (IMPORTANT!) Cut all of your veggies ahead of time! This is key with stir fries, which cook superfast once you get them going. And it's especially important with this recipe because you'll have two pans going at once.
• Make the sauce. To a small bowl, add the tamari or soy sauce, honey, rice vinegar, chili-garlic sauce, and ginger. Mix until combined. Set aside.
• Coat the tofu/chicken. Add the tofu to one gallon-size ziplock bag and the chicken to another. Add the 2 tablespoons corn starch, 1/2 teaspoon salt, and 1/4 teaspoon pepper to each bag. Seal and gently shake each bag to coat all of the pieces of tofu/meat with cornstarch.
• Cook the tofu and chicken. You'll want to start the tofu about 3 minutes before you start the chicken because the tofu takes a bit longer to cook. Set a large non-stick skillet over medium-high heat. Add 1 tablespoon sesame oil and 1 tablespoon olive oil to pan. When the oil is hot, add the tofu. Cook, stirring occasionally. After 3 minutes, set another large non-stick skillet on another burner over medium-high heat. Add the remaining oil. When the oil is hot, add the chicken. Cook both the tofu and chicken, stirring/flipping occasionally, about 4-5 more minutes, until the tofu is browned and the chicken is just about cooked through. (I use a designated spoon for each one so there's no cross-contamination).
• Add the veggies. Divide the the broccoli, bell peppers, edamame, and garlic between the two pans. Cook 3-4 minutes, stirring occasionally, until the veggies are getting tender.
• Add the cashews, sauce, and scallions. Divide the cashews between the pans and cook, stirring occasionally, for another minute. Lower the heat to medium-low and divide the sauce between the two pans. Stir to combine, then let simmer for about 2 minutes, until the sauce has thickened and reduced slightly. Stir in the scallions, then remove from heat and ...
• Serve. Scoop rice onto individual plates, scoop stir fry over rice, and eat!
• Leftover instructions: Stir fry keeps for about 3 days. Store refrigerated in an airtight container.

TOFU STIR FRY WITH CASHEWS

Steps:

• Toast your cashews at 160Cº / 320Fº for 6 to 8 minutes. They need to be golden and crunchy but not too brown. Make sure to flip them halfway so they cook evenly.
• Prepare the stir fry sauce. First, combine cornflour with water until it's completely incorporated. Then add the rest of the sauce ingredients.
• Coat the tofu with cornflour and fry the tofu using a frying pan with a little bit of vegetable oil. Set aside.
• Chop the veggies and add a little bit of oil in a wok pan, stir fry the vegetables on medium to high heat. Sauté for 5-6 minutes, stirring occasionally.
• Add the tofu and previously toasted cashews and combine with the rest of the ingredients.
• Add the sauce and mix with all the ingredients. Leave cooking for 2-3 minutes and turn off the heat.

TOFU, GREENS & CASHEW STIR-FRY

Steps:

• Heat the oil in a non-stick wok. Add the broccoli, then fry on a high heat for 5 mins or until just tender, adding a little water if it begins to catch. Add the garlic and chilli, fry for 1 min, then toss through the spring onions, soya beans, pak choi and tofu. Stir-fry for 2-3 mins. Add the hoisin, soy and nuts to warm through.

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS

Steps:

• Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
• In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
• Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
• Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
• Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.