Cashew and Tofu Stir Fry
Cashew and Tofu Stir Fry



  • 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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