Servings: 4 servings
- 14" frying pan
INGREDIENTS
- 1 block extra firm tofu
- ⅓ cup olive oil
- 1 tablespoon tapioca / arrowroot / cornstarch or all-purpose flour
- 1 red bell pepper, chopped
- 1 red onion, sliced
- 1 large zucchini, chopped
- 2 large carrots, peeled and chopped
- ¾ cup roasted cashews
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
Sauce:
- ½ cup coconut aminos / low sodium soy sauce
- ¼ cup water
- 1½ tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, finely chopped
- 1-2 teaspoons sriracha sauce
- 1 garlic clove, crushed
- 1 teaspoon tapioca flour
- ½ teaspoon toasted sesame oil
- 1 pinch coarse salt
INSTRUCTIONS
- Pat the tofu dry and cut into cubes. Toss the tofu in a bowl together with the tapioca flour and a pinch of salt.
- Heat up the oil a large pan over medium heat. Add the tofu and fry for for a total of 25 minutes, flipping every few minutes until browned.
- Remove the tofu from the pan and drizzle 1 tablespoon of olive oil. Add in the veggies and cook for about 15 min until they are tender.
- Prepare the sauce by whisking together all the sauce ingredients in a separate bowl. Once the veggies are ready, pour in the sauce and add the cashews and tofu. Cook over low heat low for 5-7 minutes. You can raise the heat at the end to thicken the sauce. Serve this cashew tofu stir fry over your favorite rice and enjoy :)