Thai Cashew Stir-Fry with Crispy Tofu

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I absolutely love Thai cuisine for many reasons – it is loaded with vegetables, colour, texture and flavour. I recently travelled to Thailand and had the opportunity to eat at authentic Thai restaurants. This recipe is inspired by some of the dishes I’ve tried there. It’s often the small details that you pick up that make the biggest difference in cooking.

For example, a number of Thai dishes use cashews or peanuts for an added flavour and crunch. I absolutely love cashews or any nuts and seeds but I often forget about using them in my cooking. Every now and then I find myself rediscovering it but that’s what cooking is about! I also really liked the way the vegetables were cut in larger pieces. I usually dice things quite finely and it makes a difference in the texture of the dish.

Anyway, these are just small details that I appreciate as a foodie. Let me know if you’ve made the recipe! As always, any feedback is welcome 🙂

Thai Cashew Stir-Fry with Crispy Tofu

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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Servings 4 people

Ingredients
  

  • 2 cups Jasmine rice
  • ⅓ cup Olive oil
  • 250g grams Tofu cut into small cubes
  • 1 cup Raw cashews
  • 1 large Brown onion finely diced
  • 1 red Bell pepper roughly chopped
  • 1 green Bell pepper roughly chopped
  • 1 Spring onion finely diced

Stir-fry sauce

  • ½ cup Soy sauce
  • ½ cup Vegetable broth
  • 1 cup Sweet chilli sauce
  • 2 cloves Garlic
  • 2 Tbsp Brown sugar
  • 1 Tbsp Tapioca starch

Instructions
 

  • Start by cooking the jasmine rice by adding the rice to a pot with 3 cups of water. Bringing it to a boil then simmer until the rice is cooked (15-20 minutes).
  • Next, heat a non-stick frying pan on high heat. After 2 minutes add 3 tablespoons of olive and the tofu. Cook for 5 minutes until it becomes crispy. When the tofu is nice and crispy, put it in a bowl and set it aside. Repeat this step for the cashews.
  • Make the stir-fry sauce by combining the soy sauce, vegetable broth, sweet chilli sauce, garlic, brown sugar and tapioca starch. Set aside.
  • Add the remaining olive oil to the frying pan and cook the onions on high heat for a few minutes. Add the red and green bell pepper and continue cooking for 2-3 minutes until hot but remains crispy.
  • Add the crispy tofu, cashews and the sauce and mix well. Remove from the heat, garnish with finely diced spring onion and serve hot with jasmine rice.