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Ingredients
Method
- 350g firm tofu, sliced into bite-sized chunks
- Veg oil
- 40g cashews
- 5 garlic cloves, sliced
- 2 red chillies, sliced
- 2 pak choi, each sliced into 8
- 6 spring onions, sliced
- 2 tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp runny honey
- 1 tbsp sesame oil
- 2 tbsp rice wine vinegar
- Pat the tofu dry with kitchen paper and season well. Fry in 1 cm of oil until golden - this should take about 5 mins - then drain on kitchen paper. Meanwhile, toast the nuts in a dry frying pan for 2 mins, then crush in a pestle and mortar.
- In a little oil, fry the garlic and chilli for about a minute, then add the pak choi and spring onions. Fry for 4 mins to soften, then stir in the mirin, soy sauce, sesame oil, honey and vinegar, and cook for 1 min more. Toss through the cashews and tofu, then serve immediately.
35 mins
4 serving
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