Crispy tofu and cashew stir-fry

Crunchy golden tofu with veg and cashews in a sticky hoisin sauce. A properly satisfying vegan dinner. Contains cashews.

Ingredients

• 560 g Firm tofu, pressed and cubed
• 30 g Cornflour
• 45 ml Vegetable oil
• 250 g Broccoli, small florets
• 2 Peppers, sliced
• 150 g Carrots, cut into matchsticks
• 150 g Mushrooms, sliced
• 0.5 Garlic, sliced
• 15 g Fresh ginger, grated
• 60 g Cashew nuts
• 3 Spring onions, sliced
• 30 ml Soy sauce
• 30 ml Hoisin sauce
• 5 ml Sesame oil
• 300 g Jasmine rice

Method

1. Wrap the tofu in kitchen paper and press under a heavy plate, then cut into cubes and toss in the cornflour.
2. Shallow-fry the tofu in the oil in batches until golden and crisp on all sides. Set aside on kitchen paper.
3. Boil the rice in salted water, drain and keep covered.
4. In the same pan stir-fry the carrots, broccoli, peppers and mushrooms for 5 minutes, adding the garlic, ginger and cashews for the last minute.
5. Stir the soy sauce, hoisin, sesame oil and a splash of water together, pour it in, and bubble until sticky. Gently fold in the tofu.
6. Scatter with spring onions and serve over the rice.