Peppered tofu and cashew stir-fry
Prep time: 30 mins
Recipe photograph by Ant Duncan
Get your wok out for this vegan stir-fry made with high-protein tofu
Prep time: 30 mins
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Nutritional information (per serving)
- 125g firm plain tofu
- 1½ tbsp tamari or soy sauce*, plus extra if needed
- 1 tsp maple or agave syrup
- ¼ tsp coarsely ground black pepper
- 1 tbsp olive oil
- 1 garlic clove, sliced
- 2cm root ginger, finely chopped
- 25g cashews
- 3 spring onions, cut into 2cm chunks
- 1 carrot, cut into 5cm-long batons
- ½ red pepper, sliced
- 60g green beans, trimmed and halved
- 50g baby corn, halved lengthways
- 1 pak choi, roughly chopped
- cooked wholegrain basmati rice, to serve
Step by step
Press the tofu up to 24 hrs ahead.
- First drain and press the tofu so that it can take on the flavours of the marinade. Wrap the tofu in several layers of kitchen paper, then press between 2 plates (adding a food tin as a weight) for at least 10 minutes. Change the paper if it gets soaked through.
- For the marinade, combine the tamari or soy, syrup and pepper in a bowl. Dice the pressed tofu, toss it in the marinade and leave to stand while preparing the veg.
- Heat the olive oil in a wok or large frying pan over a high heat and stir-fry the garlic, ginger, cashews and spring onions for 1 minute, then add the carrot and red pepper, stir-frying for another minute.
- Add the green beans and baby corn and stir-fry for 1 minute before adding the tofu and marinade. Stir-fry for 1 minute, then reduce the heat, cover and cook for 3-4 minutes (cooking at a lower temperature helps to retain more nutrients).
Remove the lid and increase the heat, add the pak choi and stir-fry for a final 1-2 minutes until all the vegetables are cooked but still retain a crunch (al dente). Taste and season with more tamari or soy sauce, if required. Serve with rice.TipTo make gluten-free, use tamari, not soy.