Tofu Stir Fry with Cashews
Do you love a good Chinese Take Out? We do, but we love being able to cook a delicious Chinese Stir Fry at home too. Our homemade Tofu Stir Fry with Cashews and Chinese flavors is healthier, cheaper and is definitely a winner.
Servings: 4 people
- 1 cup toasted cashews
- 400 g tofu
- 1.5 tablespoon corn flour
- 100 g mushrooms
- 1 red bell pepper
- 1 large carrot
- 2 piece pak choi
- 3 spring onions
- 1 red chilli
Stir Fry Sauce
- 1 tablespoon five-spice powder
- 2 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon Shaoxing wine or Mirin
- 1 cup water
- 1 tablespoon cornflour mixed with 2 tablespoon water
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.
Calories: 377kcal | Carbohydrates: 32g | Protein: 24g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 803mg | Potassium: 1577mg | Fiber: 8g | Sugar: 12g | Vitamin C: 247mg | Calcium: 609mg | Iron: 8mg