Tofu and Vegetable Stir-Fry with Cashew Nuts
What You Will Need
Ingredients
- 1½ C jasmine rice
- 600 g firm tofu drained and cut into 2cm cubes
- 2 tbsp cornflour
- 3 tbsp canola oil
- 1 red capsicum sliced
- 1 zucchini halved and sliced
- 1 carrot julienned
- 100 g sugar snap peas trimmed and halved
- 2 cloves of garlic crushed
- 1 tbsp fresh ginger grated
- 80 g raw cashew nuts toasted
- 1 tsp sesame seeds toasted
Sauce Mix
- 3 tbsp Lee Kum Kee Gluten Free Soy Sauce
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp cornflour
- 2 tbsp water
Made with
Lee Kum Kee products
How to make it
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Pat the tofu dry with kitchen paper and toss with cornflour to coat evenly.
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Heat 2 tbsp cooking oil in a large non-stick pan over medium-high heat. Fry the tofu for 6–8 minutes, turning occasionally, until golden and crisp. Set aside on a plate lined with paper towel.
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Add the remaining 1 tbsp oil to the same pan. Stir-fry the capsicum, zucchini, carrot and sugar snap peas over high heat for 3–4 minutes, until just tender. Add the garlic and ginger and cook for a further 1 minute.
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In a small bowl, mix the soy sauce, sesame oil, rice vinegar, brown sugar, cornflour and water until smooth.
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Return the tofu to the pan and pour in the sauce. Stir-fry for 2–3 minutes, or until the sauce thickens and coats everything.
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Toss through the toasted cashew nuts and remove from heat. Serve on rice with a sprinkle of sesame seeds.