Cashew Tofu Stir Fry

Wed, 22 April 2026

Serves 4

Sauce
1 tbsp vegan Mushroom Sauce
3 tbsp soy sauce

1/2 tbsp rice wine vinegar or mirin
1 tbsp brown sugar
2 tsp Potato Starch
3 tbsp water
Tofu
450g firm tofu, cubed
10g Potato Starch
Salt & pepper

Stir-fry
1 red chilli, sliced
200g bok choy, halved
150g broccoli florets
100g snow peas, halved
120g red onion, sliced
10g ginger, minced
2 garlic cloves, minced
75g cashews (Roasted)
30g spring onion, sliced

Method
1. Toss tofu with Potato Starch, salt, and pepper.
2. Fry in a hot pan with oil until golden. Remove.
3. In the same pan, cook onion, garlic, ginger, and chilli.
4. Add vegetables, stir-fry until just tender.
5. Return tofu, add sauce, cook on high until thick and glossy.
6. Finish with cashews and spring onion.
Serve with rice or noodle