Cashew Tofu Stir-Fry (Vegan)

Ingredients

• 500 gextra-firm tofu
• 60 graw cashews
• 1red bell pepper
• 150 gsnap peas
• 250 gbroccoli florets
• 2¼ tbsplow-sodium soy sauce
• 2¼ tsppure maple syrup
• 2 tsprice vinegar
• 1¾ tbspfresh ginger, grated
• 3cloves garlic
• 1¾ tbspcornstarch
• 1¼ tbspcanola or avocado oil
• 240 gdry long-grain white or basmati rice

Method

1. Rinse the rice and cook it in 480 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Press the tofu for 10 minutes, cut into cubes and toss in half the cornstarch. Mix the soy sauce, maple syrup, rice vinegar, the rest of the cornstarch and 60 ml (1/4 cup) of water.

3. Heat the oil in a wok or large skillet over medium-high heat. Fry the tofu, turning, for about 8 minutes until crisp. Add the cashews for 1 minute until golden, then tip everything out.

   9 min timer

4. Turn the heat to high and stir-fry the pepper, snap peas, broccoli, ginger and garlic for 3 minutes, adding a splash of water if the pan is dry.

   3 min timer

5. Return the tofu and cashews, stir the sauce and pour it in. Toss for about 1 minute until glossy.

   1 min timer

6. Spoon the stir-fry over the rice and serve right away while the tofu is crisp.

Storing and reheating

Keeps 3 days.