This vegetarian-friendly Tenderstem cashew and tofu stir-fry recipe uses the very different textures of flavours of tofu and cashews in a smart way.
Ingredients (serves 4)
1 red onion, roughly chopped
1 garlic clove, finely sliced
5cm fresh root ginger, peeled and finely chopped
¼ hot red chilli (ideally Scotch bonnet), deseeded and finely chopped
Juice of 2 limes
2 tbsp soy sauce
250g firm tofu, cut into 2cm dice
1 tbsp sunflower oil
200g pack Tenderstem cut into 2cm diagonal slices
100g cashew nuts
Salt and pepper to taste
Method
Mix the onion, garlic, ginger, chilli, lime juice and soy sauce in a medium sized, non-reactive container. Add the tofu and gently stir to cover with the marinade; don’t be too vigorous or you’ll break it up. (Ideally, if you have time, you can marinade the tofu for an hour before cooking or ideally overnight but this is not essential.)
Take the tofu out of the marinade. Drain off the liquid and reserve. Heat the oil in a wok over a high heat. Add the onion, garlic, chilli, and ginger from the marinade to the pan and stir-fry for a couple of minutes. Add the Tenderstem and continue to cook for a couple of minutes more. Tip in the nuts and fry until they are patched with brown. Now add the tofu and very gently stir it in. Pour in the liquid from the marinade along with 200ml water. Reduce the heat, cover and cook gently for two minutes or until everything is heated through.
Serve with plain rice.
Recipe courtesy of tenderstem.co.uk
