Cashew Tofu Stir Fry

Serves 4

14 oz. (400g) extra-firm tofu, drained & pressed

2 tbsp. cornstarch

2 tbsp. coconut oil, melted

4 oz. (115g) hoisin sauce

6 tbsp. rice wine vinegar

3 tbsp. tamari

2 tbsp. chili garlic sauce

(sambal oelek)

3 tbsp. sesame oil

3 cloves garlic, minced

1 inch ginger, grated

2.5 oz. (70g) cashew nuts

4 green onions, chopped

13 oz. (360g) cooked rice, for serving

6.3 oz. (180g) steamed broccoli, for serving

What you need to do

Preheat the oven to 425°F (220°C).

Cut the tofu into cubes and toss in cornstarch, then in the coconut oil, and spread evenly on a baking sheet. Cook in the hot oven for 25 minutes, until crispy.

Meanwhile, make the stir fry sauce by whisking together the hoisin sauce, rice wine vinegar, tamari, chili garlic sauce, sesame oil, garlic and ginger. Place in a medium pot and simmer over a medium-low heat until slightly thickened.

Add in the cooked tofu and cashews and cook for 5 minutes until the sauce thickens, and the tofu and cashews have warmed through.

Stir in the green onions and serve the stir fry with cooked rice and steamed broccoli.